Chocolate Protein Pancakes with Raspberries and Pomegranate
Ingredients
- 60g buckwheat flour
- 20g vegan protein chocolate
- 10g raw cocoa powder
- 5g almond butter
- 1/2 mashed banana
- sweetener of choice
- vanilla flavor
- 120g plant-based milk
- 1 tsp baking powder
Preparation
Mix dry ingredients together in a bowl
Mix wet ingredients together in another bowl
Combine wet and dry mixtures to form a batter
Heat a non-stick pan over medium heat and cook pancakes until bubbles form and edges set, then flip and cook until golden
Top with raspberries and pomegranate seeds before serving
