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Gluten-free protein pancakes with nut butter
5 minutes
Easy
4
Recipe byJames Fisher
Reviewed byDan Clarke
With 40g of protein, 13g of fibre and eight vitamins and minerals, these gluten-free nut butter pancakes have it all going on
Introducing your new favourite breakfast or sweet treat complete with our Crisp N Crunch Nut Butter. We’ve used lupin and buckwheat flour plus whey protein in these pancakes to pack them with vitamins and minerals, giving you the most out of your food. Once you’ve served with the Trail Mix and Manuka Honey, it’ll be too good to resist.
Ingredients
- 50g H&B Lupin Flour
- 50g H&B Buckwheat Flour
- 40g TriActive Whey Protein
- 1/2 tsp baking powder
- 2 eggs
- 1 banana, peeled
- 2 tbsp Crisp N Crunch Nut Butter
- 150ml almond milk
- 1 tbsp H&B Morning Manuka Honey
| Per | 100g | Serving |
|---|---|---|
| Energy (kcal) | 190 kcal | 539 kcal |
| Fat | 7.4g | 21g |
| of which saturates | 1.4g | 3.9g |
| Carbohydrates | 15g | 41g |
| of which sugars | 6.8g | 19g |
| Fibre | 4.4g | 13g |
| Protein | 14g | 40g |
| Salt | 0.39g | 1.1g |
Step 1
Add all the dry ingredients to a food mixer and blend until they form a flour-like consistency.
Step 2
Add the remaining ingredients to the mixer and blitz until thoroughly mixed.
Step 3
Heat a teaspoon of oil in a hot pan. Pour ¼ of the mix into the centre and swirl to spread until it reaches your thickness preference.
Step 4
Heat for three minutes and then flip to cook on the other side for a further two minutes.
Step 5
Stack your pancakes on four plates and top with the Trail Mix and drizzle the Morning Manuka Honey.
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