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Ingredients
- 1 tsp. coconut oil
- 1 tbsp. dark chocolate, chips or grated
For the pancakes:
- ¼ cup (70g) plain Greek yogurt
- ½ cup (45g) rolled oats
- ½ tsp. baking powder
- ½ medium banana, mashed
- 2 egg whites
- 1-2 tbsp. almond milk, unsweetened
- 1 tsp. vanilla extract
For the sauce:
- 1 tbsp. peanut butter
- ½ medium banana
- 2 tbsp. almond milk, unsweetened
Prep Time:
10
Minutes
Directions
Cook Time:
10
Minutes
- Add all the pancake ingredients to a food processor or blender and process until smooth.
- Heat a non-stick frying pan or skillet over medium heat and coat it with a little coconut oil.
- Using a ladle, spoon the pancake batter into the pan and cook until bubbles start to appear on the surface of the pancake, around 3 minutes. Flip the pancake and cook for a further 2 minutes. Repeat the process until you have used all the batter, continue to coat the pan with coconut oil as required.
- Prepare the sauce by mashing half a banana in a small bowl and combining it with the peanut butter. Add a splash of almond milk and stir together to reach the desired consistency.
- Pour the sauce over the pancakes and sprinkle with the chocolate chips.
- 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
