These are amazo!! A very (VERY!) filling breakfast. Could be a dessert, but I doubt I would have them for that, not in this quantity anyway….
Makes 8, serves 2 for a main dish, 4 for a dessert I would say
For the pancakes:
1 cup of egg liquid-ness (explain below!)
1/4 cup rolled oats
1/4 protein powder of your choice (I use unflavoured but could use vanilla, banana or choc really)
3 tbsps organic natural live yog
2 tbsps coconut flour
1 tsp baking powder
1/2 a banana
Organic butter or coconut oil to cook
For the egg liquid-ness, I got a 1 cup measuring cup and cracked 2 eggs in to it, 2 egg whites (I use powdered egg whites), mixed them up and then topped up the cup with water to make 1 cup of egg liquid-ness 😊
Add everything in to your blender and whizz it smooth.
On a low-medium/medium heat, cook 1/4 cup of your pancake batter at a time. You may want to use a little organic butter or coconut oil. Or if you prefer not just use a very good non-stick pan!
When the pancake surface bubbles all over and the edges go golden it’s ready to flip. It shouldn’t be more than 40 seconds. So if your 1st one is then turn up the heat a little. Flip and cook on the other side another 20-30 secs
For the chocolate sauce (enough to go over the top as pictured, or double it to have sauce between layers too- I will be doing that next time FOR SURE!)
1 tbsp coconut oil (melted)
1 tbsp good quality cocoa (I use organic Green & Black’s)
1 tbsp agave
1 tsp vanilla extract
2 tsps warm water
Mix all your sauce ingredients in a small cup or bowl. Warm for 5-10 seconds in the microwave to get it lovely and smooth (and warm!). Add a little extra water if you’d like it a tad thinner. (Be careful. Too much water and it’ll spoil it! Add only half a tsp at a time. A little seems to go a long way)
Plate your pancakes. If you’ve made double sauce drizzle each layer with some chocolate sauce. If not, once stacked pour your warm sauce over and smooth out toward the edges.
Top with a chopped banana.
Over and out