125 ml almond milk
1.5 level tsp baking powder
2 tbsp coconut oil
1 piece egg
5 tbsp maple syrup
50 g raspberries
1 piece ripe banana
1 pinch sea salt
1 level tbsp vanilla protein powder
40 g walnuts
190 g wholemeal flour
Lightly mash the banana with a fork. Place the banana, egg, maple syrup and almond milk in a bowl and mix with a whisk.
Sift the remaining ingredients over the top and mix until everything is well combined. Leave the batter to rest for 15 min.
Ingredients
1 piece ripe banana, 1 piece egg, 1 tbsp maple syrup, 125 ml almond milk, 190 g wholemeal flour, 1.5 level tsp baking powder, 1 level tbsp vanilla protein powder, 1 pinch sea salt
Heat the oil in a frying pan and swirl it around. Pour in the batter for one pancake, cover and bake for about 4 minutes until bubbles appear.
Turn the pancake and bake for about 3 minutes until golden brown. Repeat with the remaining batter.
Ingredients
2 tbsp coconut oil
Chop the walnuts.
Serve the pancakes with chopped walnuts, fresh raspberries and maple syrup.
Ingredients
40 g walnuts, 50 g raspberries, 4 tbsp maple syrup
935
24.63 g
38.71 g
120.40 g
