125 ml Almond milk
1.5 level tsp Baking powder
1 piece Banana (ripe)
2 tbsp Coconut oil
1 piece Eggs
5 tbsp Maple syrup
50 g Raspberries
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 mins.
Ingredients
1 piece Banana (ripe), 1 piece Eggs, 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 pan and spread. Pour in the batter for one pancake, cover and bake for approx. 4 mins. until bubbles appear
Turn the pancake and bake for approx. 3 mins. 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
