These delicous protein pancakes make a wholesome breakfast or snack. Enjoy them with raspberry chia jam, Foodin white chocolate Herkkuisa and coconut flakes
about 20 pancakes
75 g soft, spotted banana (one small banana)
1 dl Foodin Supervege vanilla protein powder
1 dl Foodin quinoa flour
¾ tsp baking powder
¼ tsp salt
0,5 dl Foodin cashew butter
2 dl Foodin coconut milk
1,5 dl water
for cooking: Foodin coconut oil
Raspberry chia jam
150 g raspberries, preferably local (fresh or frozen)
2 tbsp Foodin chia seeds
Smash the banana. In a bowl, mix together the protein powder, quinoa flour, baking powder and salt. Add the smashed banana, cashew butter, coconut milk and water. Whisk until the batter is smooth.
Scoop about 1,5 tbsp of batter per pancake and cook in a non-stick pan with coconut oil. Cook for 1-2 minutes per side or until the pancakes are golden brown. If the batter thickens too much while cooking, add a splash of water or coconut milk.
In a saucepan, on low heat, cook the raspberries smashing them at the same time. Stir in the chia seeds and take the saucepan off the heat. Let cool while stirring every now and then.
Enjoy the pancahes with raspberry chia jam, coconut flakes and melted white chocolate Herkkuisa.
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