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With 40g of protein, 13g of fibre and eight vitamins and minerals, these gluten-free nut butter pancakes have it all going on
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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