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Ingredients
- 1 cup (120g) buckwheat flour
- 1 banana, chopped
- 1 tsp. ground cinnamon
- 2 scoops (60g) vanilla protein powder
- 1 egg
- ¾ cup (175ml) almond milk
- 1 tbsp. coconut oil
- 4 tbsp. raspberries, to serve
- 2 tbsp. Greek yogurt, to serve
- 1 tbsp. honey, to serve
Prep Time:
5
Minutes
Directions
Cook Time:
12
Minutes
- Place the buckwheat flour, banana, cinnamon, protein powder, egg and almond milk into a food processor or high-speed blender and blitz to form a smooth pancake batter.
- Heat 1 teaspoon of coconut oil in a large skillet over a medium-high heat. Pour roughly 2 tablespoons of the pancake batter, per pancake, into the pan. Cook for about 2 minutes then flip and cook for a further 2 minutes on the second side. Repeat the process with the remaining pancake batter.
- Crush the raspberries in a bowl and mix in the Greek yogurt. Stack the pancakes on a plate, layering through the raspberry yogurt.
- Serve topped with fresh berries and a drizzle of honey.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
