Ingredients:Banana 1⁄2 mashed
Eggs 2 whisked
Nourish Plant Protein, Vanilla 30g ( 1⁄4 cup )
Cacao Nibs 5g (1 tsp )
Lakanto Maple Syrup 20ml (1 tbsp ) or maple, optional
Olive Oil 5ml ( 1⁄4 tbsp ) for frying
Raspberries 40g ( 1⁄4 cup ) fresh or frozen
Coconut Yogurt 15g (1 tbsp ) optional
- Heat a fry-pan over medium heat and add a little olive oil to fry with.
- For the pancakes, combine the mashed banana, whisked eggs, cacao nibs and plant based protein powder and combine well using a whisk or spoon.
- Spoon your batter into the pan to your preferred size. Cook for 2-3 minutes or until the edges have firmed up and it is stable enough to flip. Using a spatula, flip the pancake and cook for a further 1-2 minutes until golden brown and cooked through.
- Serve with the coconut yogurt and a drizzle of maple if using, and top with your raspberries and some extra cacao nibs. Enjoy.
MACROS (per serve):