Recipe by our friend @feedinglara
Christmas breaky is sorted with these delicious Salted Caramel Banana Pancakes. Pancakes scream holiday time to us, and when they are packed with protein too, it's a double thumbs up.
Salted Caramel Banana Pancakes (Makes 10-12 medium pancakes) GF, DF and nut free
1 ripe banana
2 eggs room temperature
1/3 C greek style yoghurt of choice (to make it dairy free use coconut cream)
2 Tbsp melted oil (like coconut oil)
3/4 C lukewarm water/milk of choice
1/2 C coconut flour
1/3 C tapioca flour
1/3 C buckwheat flour
30g (1 serving) Mitchells Bone Broth Protein Powder Salted Caramel
1/2 tsp baking soda
1 tsp baking powder
Toppings of your choice!
Add the first 5 ingredients to the blender, blend on a low speed until completely smooth.
Add in the remaining ingredients and blend together until just combined. The mixture should be able to be scooped like a wet muffin batter and not necessarily runny.
Add two tablespoons of batter to a greased pan on low/medium heat, spreading out the batter to make a medium sized circle. Wait until bubbles appear and pop, then flip the pancake and cook for another minute.
Repeat for the rest of the batter, then stack the pancakes and enjoy with any toppings you wish - caramelised bananas, coconut yoghurt, shaved chocolate, seasonal fruit and maple syrup are a delicious addition!