It's hard to believe you're actually doing something good for your body with these pancakes!
1 cup (120g) buckwheat flour
1 banana, chopped
1 tsp. ground cinnamon
2 scoops (60g) vanilla protein powder
¾ cup (175ml) almond milk
1 tbsp. coconut oil
4 tbsp. raspberries, to serve
2 tbsp. Greek yogurt, to serve
1 tbsp. honey, to serve
WHAT YOU NEED TO DO:
1. Place the buckwheat flour, banana, cinnamon, protein powder, egg and almond milk into a food processor or high-speed blender and blitz to form a smooth pancake batter.
2. Heat 1 teaspoon of coconut oil in a large skillet over a medium-high heat. Pour roughly 2 tablespoons of the pancake batter, per pancake, into the pan. Cook for about 2 minutes then flip and cook for a further 2 minutes on the second side. Repeat the process with the remaining pancake batter.
3. Crush the raspberries in a bowl and mix in the Greek yogurt. Stack the pancakes on a plate, layering through the raspberry yogurt.
4. Serve topped with fresh berries and a drizzle of honey.