Chocolate Banana Pancakes

PREP 10 MIN
•
COOK  6 MIN

DF

EF

GF

NS

VE

V

Number of servings
2
Ingredients

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

Methodbased on 2 servings
1

Blend pancake ingredients until smooth. (Depending on the protein powder you use, you may need to add a little more milk.)

2

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.

3

Divide pancakes between serving plates, top with yogurt and sliced banana and lightly dust with extra cocoa powder.

Nutritional Informationper serving

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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