4 Serves
45 Mins
In a large mixing bowl, combine your dry ingredients and wet ingredients, excluding the peanuts, and whisk until the batter is smooth.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
22 µg / 400 µgCalcium
46 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
49 mg / 420 mgPhosphorus
70 mg / 1,250 mgPotassium
309 mg / 4,700 mgSodium
179 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
3 g / 28 gSugar
7 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
4 mgNet Carbs
48 gAlcohol
0 g
Heat vegetable oil in a frying pan over low-medium heat. Using a small spoon, drop portions of the batter into the pan to form small circles.
Fry the pancakes until golden brown on both sides, then remove them from the pan and set aside.
In a small saucepan, combine the Milo, sugar, and water. Bring to a boil over medium heat, stirring until a thick sauce forms, then pour into a bowl to cool.
Crush the peanuts using a mortar and pestle or by placing them in a bag and crushing them.
Smear a small amount of chocolate syrup over the pancakes, sprinkle with the crushed peanuts, and dust with a final layer of Milo before serving.
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