Protein pancake stack and chocolate peanut butter sauce
Serves: Serves 4
  • ¾ cup organic oats
  • ¼ cup vegan protein powder
  • ⅓ cup gluten free self-raising flour
  • 1 banana
  • 1 cup unsweetened almond milk
  • pinch himalayan pink salt
  • Cold Pressed Organic coconut oil spray (or 1tsp coconut oil)
  • ¼ cup PB2 chocolate
  • 4 tbsp boiling water
  • 1 tbsp cacao powder
  1. In a food processor, blend the oats until a fine consistency;
  2. Add the protein powder, flour and banana and blend;
  3. Slowly add the almond milk and pulse until a smooth batter forms;
  4. Spray a frypan with coconut oil and heat on medium;
  5. Spoon tablespoon-sized amounts of batter into the pan and gently spread to form a small circle;
  6. Cook until bubbles appear on the top side of the pancakes and then flip;
  7. Cook on the second side for a further 2-4 minutes (or until cooked through);
  8. For the chocolate peanut butter sauce, mix together the PB2, cacao powder and boiling water;
  9. Serve the pancakes warm with chocolate peanut butter sauce and fresh fruit.
Approximate Nutrition Per Serve (2 pancakes with 1 tbsp sauce):
Calories: 238
Protein: 14.75g
Carbohydrates: 32.75g (Fibre: 6.5g, Sugar: 7.75g)
Fat: 3.5g
Recipe by Her Nourished at