Protein Pancakes

(GLUTEN FREE)

This mixture can be whizzed up the night before and left in the fridge overnight ready for the morning. Play around with the flavours. Substitute vanilla for mixed spice or cinnamon, and serve alongside whichever fruit is in season. Chopped plums, nectarines, apples, pears or cherries would all be delicious.

serves 2


INGREDIENTS

1 large banana
3 medium eggs
75g almonds
1 teaspoon vanilla extract

To serve
a dollop of coconut or natural yoghurt
a handful of berries

STEP-BY-STEP

Blend the banana, eggs, almonds and vanilla together in a high-speed blender until smooth.

Preheat a non-stick frying pan over a medium heat. Fry small pancakes (roughly 8cm across/2 tablespoons of batter per pancake), flipping them over when bubbles appear around the edges. Once the other side is cooked, remove from the heat on to a serving plate.

Serve with a dollop of coconut yogurt or natural yoghurt and a handful of berries.

This recipe is taken from Amelia’s 4th book, Simply Good For You, published 2019 by Michael Joseph


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SHOP THE EDIT

Zero Waste Ground Almonds | Good Club

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Power Blender | Magimix

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Vanilla Bean Paste | Ocado

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Non-Stick Frying Pan | Kitchenaid

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Rinka Plate | Liberty

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Fish Slice | OXO

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