This recipe is great if you have a sweet tooth at breakfast. As you can see, the camera always eats first, so be sure to post your pancake pics with the hashtag #Leanin15.
120g self-raising flour
pinch of ground cinnamon
1 tbsp golden caster sugar
1 tsp baking powder
1 tbsp protein powder
1 large egg
100ml buttermilk, plus extra (optional)
1/2 banana, roughly chopped
1 tbsp coconut oil, melted
runny honey, for drizzling (optional)
Place the self-raising flour in a mixing bowl with the cinnamon, golden caster sugar, baking powder and
protein powder. Stir to mix well.
In a bowl, whisk the egg and gradually stir in the buttermilk. Add to the dry ingredients, whisking to
combine evenly to make a smooth batter (add a little extra buttermilk if the batter is too thick).
In a bowl, mix the raspberries and chopped banana together. Pour the batter into a measuring jug. Brush some of the coconut oil on the base of a non-stick frying pan (about 1214cm in size) and place over a medium to high heat.
Pour one-third of the batter into the pan and cook for 34 minutes. Scatter one-third of the raspberry
and banana mixture over the top.
Flip the pancake over and cook for 12 minutes, or until lightly golden and cooked through.
Repeat with the remaining batter and raspberry and banana mixture to make three pancakes in total. Serve the pancakes stacked, with a drizzle of honey, if desired.
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