Ingredients
For the pancakes
- 150g gluten-free flour
- 2 dessertspoons Linwoods Organic Hemp Protein+ with Flaxseed, Chia Seed, Cocoa & Beetroot Powder
- 4 tablespoons cacao or cocoa powder
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 200ml almond milk
- 1 egg
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Coconut oil, for frying
For the peanut sauce
- 4 tablespoons peanut flour
- 6 tablespoons almond milk
- 3 tablespoons maple syrup
To decorate
- 1 banana, sliced
- 3 tablespoons cacao nibs
Instructions
- To make the pancakes: Mix together the flour, protein powder, cacao/cocoa powder, cinnamon and baking powder in a bowl.
- Whisk the almond milk, egg, maple syrup and vanilla then pour into the dry ingredients. Mix well to combine and form a slightly thick batter.
- Heat some coconut oil in a nonstick pan then drop spoonful's of the mixture in, cooking for 3-4 minutes on one side then flipping over and repeating on the other.
- Place on a plate and keep warm while you repeat with the rest of the mixture until used up.
- Now whisk together the peanut sauce ingredients until smooth. Arrange about 4 pancakes per person on each plate, drizzle over some sauce then top with banana slices and cacao nibs.
- Enjoy straight away!
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