20% off €35
Code:SPEND
With 21g of protein, 7g of fibre per serving these gluten free nut butter pancakes mean business
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
- Drizzle of oil to fry
To serve
- 4 tbsp H&B Banana Pecan Trail Mix
- 4 tbsp H&B Morning Manuka Honey
| Per | 100g | Per serving (148g) 1/4 recipe |
|---|---|---|
| Energy (Kj) | 1042 kJ | 1543 kJ |
| Energy (kcal) | 249 kcal | 369 kcal |
| Fat | 11g | 16g |
| of which saturates | 1.3g | 2g |
| Carbohydrates | 21g | 32g |
| of which sugars | 12g | 18g |
| Fibre | 4.5g | 6.7g |
| Protein | 14g | 21g |
| Salt | 0.31g | 0.46g |
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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