Chocolate Banana Pancakes
PREP 10 MIN•COOK 6 MIN
DF
EF
GF
NS
VE
V
Number of servings
2
2 tbs Greek yogurt (or dairy-free alternative) to serve
1⁄2 medium banana sliced
Pancakes
2⁄3 cup (80g) wholemeal spelt flour (or gluten free) or buckwheat for gluten-free
1⁄3 cup (40g) vanilla protein powder (or natural protein powder)
2 tbs cocoa powder (or cacao powder) plus extra for dusting
1 1⁄2 tsp baking powder
1⁄2 cup (125ml) almond milk (or dairy alternative)
1 medium banana
Blend pancake ingredients until smooth. (Depending on the protein powder you use, you may need to add a little more milk.)
Heat a non-stick frypan over medium heat. Working in batches, use a 1/4 cup measure to pour pancakes and cook for 2 minutes until bubbles appear on top, flip and cook for a further minute. Remove from pan and repeat with remaining mixture.
Divide pancakes between serving plates, top with yogurt and sliced banana and lightly dust with extra cocoa powder.
Energy (kJ)
1531 kJ / 366 cals
Protein
23 g
Fat
6.3 g
Sat. Fat
2.4 g
Carbs
50.1 g
Sugar
12.9 g
Fiber
8.8 g
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