These pancakes are easy to prepare and pack a protein punch with the help of the Greek yoghurt! You can serve them with fresh fruits, nuts, coconut flakes, or cacao nibs for extra flavour, fibre, and antioxidants. Cook up a batch at the start of the week and keep the rest tightly covered in the fridge for up to 5 days and heat up any time for a fuss free breakfast, snack, or post-workout!
1 cup The Whole Kitchen Almond Meal
1 tsp baking powder
¼ tsp baking soda
1 ripe banana, mashed
¾ cup atural Greek yoghurt
1 tsp pure vanilla extract Method:
In a large bowl, mash banana and stir in Greek yoghurt.
Whisk in the eggs and vanilla.
Stir in flour, baking powder, and baking soda, forming a batter.
Heat up a non-stick pan or griddle on low-medium heat.
Once the pan is well heated, use a ¼ measuring cup to scoop the batter onto the pan.
Cook the pancakes for about 2 minutes on each side, checking to see if the underside is golden brown before flipping.
Dress your pancakes up however you like and enjoy!
Makes 8-10 pancakes.