Ingredients

Pancakes

1 banana (large) half reserved to serve

80g wholemeal buckwheat, spelt flour (or gluten free)

1 tsp baking powder

1⁄2 cup (50g) vanilla protein powder

1 cup (250ml) almond milk

1 tsp vanilla extract

Drizzle

2 tsp crunchy natural peanut butter

1 tsp maple syrup

Method

1. Place pancake ingredients in a blender and blend until smooth.

2. Heat a large non-stick frypan over medium heat. Use a 1⁄4 cup measure to pour pancakes into pan. Cook for 2 minutes until bubbles appear on top and pancake looks set, flip and cook for a further minute. Remove from pan and repeat with remaining mixture.

3. Meanwhile, place peanut butter in a small bowl and microwave for 20 seconds to soften.

4. Divide pancakes between plates, top with remaining sliced banana and drizzle over maple syrup and peanut butter to serve.

Nutritional Information

Energy (kJ) 1563

Energy (cals) 373

Protein 25.8g

Fat 7.7g

Sat. Fat 1.1g

Carbs 47.4g

Sugar 12.9g

Fiber 5.3g