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  • 1 tbsp chocolate spread
  • 1½ tbsp pistachio butter
    or any other nut butter you have in the cupboard
  • a splash of milk
  • a handful of raspberries
  • 2 tsp chopped pistachios

Nutrition: per serving

  • kcal340
  • fat17g
  • saturates3g
  • carbs35g
  • sugars21g
  • fibre4g
  • protein8g
  • salt0.1g
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Method

  • step 1

    Mix the chocolate spread with the nut butter, thinning with the milk if you need to. Spread the mixture over a warm pancake (see our easy pancakes recipe) and top with the raspberries and pistachios. Fold over and top with more of the filling, if you like.

Recipe from Good Food magazine, March 2019

Authors

Cassie BestSenior food editor
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