Chocolate and Strawberry Pancakes

1. Place the MEVALIA Bread Mix and 2tsp LP egg replacer into a medium size bowl, slowly whisk in 500ml MEVALIA Lattis/ ProZero until fully incorporated and the mixture is smooth. Leave to stand for 30 minutes.
2. Meanwhile, pour the vanilla bean paste into a small saucepan and whisk for 1 minute.
3. Slowly bring the mixture to boil and remove from the heat, add the MEVALIA Chocotino/ Vitabite, stirring until melted and smooth.
4. Place back over a medium heat and reduce until it thickens and coats the back of the spoon.
5. Remove from the heat and allow cool down, add the butter and whisk for 2 minutes until smooth and set aside.
6. Prepare the pancakes, place a medium sized non-stick frying pan over a medium heat and carefully wipe it with some oiled kitchen paper.
7. When hot, add just enough batter to cover the base of the pan, cook your pancakes for 1 ½ minutes on each side until golden.
8. Assemble the chocolate & strawberry pancakes by spreading the chocolate spread onto the pancakes, garnish with strawberries and a dusting of icing sugar.

Tips & info: These pancakes are suitable for freezing as well as the chocolate spread, place in an airtight container and freeze, use within 3 months. You can also add any low protein fillings of your choice or enjoy with lemon and sugar.