- 06 Drop-kick Hunger
Peanut Butter & Cacao Nib Drop Scones
INGREDIENTS(MAKES BATTER 6) • WHOLEGRAIN FLOUR,
300G • BUCKWHEAT FLOUR, 90G • EGGS, 3 • FULL FAT MILK, 375ML • SALT, PINCH FILLING • A BANANA, SLICED • CACAO NIBS, 1TBSP • CHUNKY PEANUT BUTTER, 1TBSP • DARK CHOCOLATE, 75G
01 These American drop scone pancakes dish up Us-style indulgence, without the associated calorie extravaganza. Start by slowly adding the wet batter ingredients to the dry, whisking to stop lumps forming. Don’t be a drip: skimmed milk might be lower in calories, but you lose the healthy fats and vitamins, plus it’s far less satiating. Make a big batch of this mix: it can be frozen for future use. 02 Next, stir the filling ingredients into the raw batter. Mix well so the peanut butter is evenly distributed. Chocolate with 70-85% cocoa is proven to be more filling than milk choc, and it reduces sugar cravings, according to Danish scientists. Those cacao nibs bring more than hipster points to the table – they’re packed full of polyphenols and blood sugar-levelling chemicals. 03 Heat a non-stick pan with coconut oil, add a spoonful of the mix and quickly colour both sides. Drizzle with chocolate to flip hunger on its head.