The fourth recipe for my Sweet Freedom/Choc Shot recipe challenge. From the health/food accounts I follow on Twitter and Instagram, I have always envied photos of perfect-shaped protein pancake stacks smothered in fruit and sauces. I decided it was time to give them a go myself and create some tasty accompaniments – here’s my first attempt and I can honestly say I could have these for breakfast, lunch and dinner from now on!
- 1 banana, mashed
- 2 eggs
- 1 scoop protein powder (I use Optimum Nutrition vanilla lean whey)
- A few tsp of coconut oil
- Choc Shot and dessicated coconut to serve
- 100g frozen berries
- Sweet Freedom, to sweeten and taste
- About 2 tsp cornflour
- 1 tub of 0% Total Greek yogurt
- 1 scoop protein powder
- Drop of vanilla or almond extract
1) Start by baking the yogurt. Simply mix ingredients together well so no lumps and keep in the fridge, covered, to firm up – a few hours or overnight will do.
2) Make the berry sauce by putting the berries in a pan with a dash of water. Bring to the boil then simmer until defrosted and juices run out – it will be watery. Mix the cornflour with a bit of cold water to make a paste then stir into the berries while on a low heat. Cook until the sauce thickens – add more water/cornflour depending on how you want the texture. Remove from heat and pour in Sweet Freedom to taste.
3) Whisk together the mashed banana with the eggs and protein powder until smooth. Heat some coconut oil in a frying pan and when hot, add dropfuls of the batter but make sure not touching. Cook for a few minutes then flip over.
Serve up! When the pancakes are ready (it will probably make 6 in total), serve with a dollop of the yogurt, spoonful of the berry sauce, a drizzle of Choc Shot and a sprinkle of dessicated coconut. Now EAT!