Peanut butter and coconut pancakes with sweet chilli
100g value self raising flour, 1.5kg/45p, 3p
40g peanut butter, Asda 340g/62p, 7p
10g coconut cream, KTC 200g/76p, 4p
15ml oil to fry with, litre/£1.25, 2p
20g sweet chilli sauce Asda 150ml/£1, 13p
Total cost 29p, 15p per serving
Nutrition per serving 402 calories, 11g protein, 22g fat, 40g carb
Break the coconut cream into very small pieces in a bowl. Measure in the peanut butter and flour. Add the flour and enough water to make a batter.
Heat the oil in a large frying pan and put tblsps of batter in the hot oil. Fry gently until the top side is set and the bottom side is crispy. Flip over and cook the other side.
Serve immediately with the chill sauce drizzled over.
I had these for breakfast this morning, but mis-calculated and only made half the mix I should have done, so you actually get twice as much as in the picture. Wondered why I was still hungry! It was yummy, I used crunchy peanut butter and the little bits of nut gave a nice texture, with the flavour of coconut humming away underneath.
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I’m a perpetual dieter, and to help with that endeavour, there is now also a Thrifty Lesley dieting group, a lovely, growing community