Full disclaimer: I’m so excited to have recently become an ambassador for Propercorn so I’ve been developing delicious popcorn-based recipes and social media content!
There’s something really special and nostalgic about munching on popcorn all way through a film at the cinema and it’s definitely become a ritual I can’t go without! But there’s so much more to popcorn than than just a sweet or salty movie snack…
Playing around in the kitchen, I realised how versatile it can be – who would have thought I’d be stuffing them into everyone’s favourite brunch staple: pancakes! Each fluffy chocolatey pancake is studded with little bits of Peanut Almond Propercorn for a crunchy surprise in every bite.
I love serving these smothered in almond butter, sliced banana, a dollop of my Raspberry Chia Jam and a drizzle of maple syrup.
Makes 6 small pancakes
1/2 ripe banana
2 tablespoons rolled oats
1 scoop chocolate protein powder (I used Misfits Health)
1 teaspoon cacao powder
2 tablespoons almond milk
1 teaspoon almond butter
1 teaspoon date nectar
1/2 teaspoon vanilla extract
1/4 teaspoon baking powder
1/4 cup popcorn – I used Propercorn peanut & almond flavour
1 tablespoon coconut oil, for frying
1/4 cup fresh berries
1. Combine all ingredients in a blender and food processor or blend until smooth, then leave the mixture to thicken in the fridge for 10 minutes.
2. Heat a little coconut oil in a frying pan on a medium heat and transfer two level tablespoons of mixture into the pan. Break up 2 pieces of popcorn into the centre of the pancake, then place another 1 teaspoon on top of the popcorn and use the back of the spoon to ensure the popcorn is covered. Fry for about 2 minutes until bubbles appear on the top of the pancake.
3. Flip and cook the other side for 1 minute. Repeat with the rest of the batter.
4. Serve hot with fresh berries, more popcorn and an extra drizzle of date nectar.
Don’t forget to tag me on Instagram @elibrechernutrition if you make these – I’d love to see!