Banana Protein Pancakes with Peanut Butter Sauce and Mixed Berries

Pancakes are really one of the breakfast classics (especially in the US) but they don’t exactly scream ‘healthy’ when it comes to their nutricion profile.
The beauty of this recipee is how incredibly easy is to swap regular ingredients for diet friendly options.

Here’s the grocery list:

• 1 medium banana
• 1 medium egg
• 1 scoop vanilla protein powder
• 40g oat flour
• 1tsp baking powder
• 1tsp salt
• Cinnamon
• 1tsp vanilla extract
• 150ml soy milk (no added sugar)
• 15g crunchy natural peanut butter
• 50g Greek yogurt (no added sugar)
• 10g stevia
• 15ml maple syrup
• 80g mixed berries

Serves: 1 | Cost: £ | Difficulty: MEDIUM

Instructions: Grab a large mixing bowl and mash the banana, add the egg, sieve in the protein powder, oat flour, salt, baking powder and cinnamon then set aside.
Mix the vanilla extract in the mill and slowly pour in the dry ingredients until the batter has a smooth but sligthy thick consistency.
Make sure not too overmix it as it might affect the fluffiness of the pancakes.

This quantities should make around 2-3 medium size pancakes.

Spray cooking oil in a non-stick pan and when is on medium heat pour a large ladle of the batter in the centre of the pan.
Let it slowly cook until the edges start to crisp up and the bubbles on top have all popped.
Flip it and keep cooking until the other side have set completely and develop a nice crust.

Combine peanut butter with Greek yogurt and stevia until fully incorporated and a smooth consistency is reached.

When the pancake is ready place it on a plate to cool down, spread a layer of the peanut butter and Greek yoghurt sauce and continue until you finish the rest of the batter.
Top with the last bit of sauce, mixed betties and a drizzle of maple syrup.

Dive in and enjoy a macro-friendly version of a brunch staple!