Sticky Strawberry Protein Pancakes

Serves: 2
GF DF RSF

Ingredients:

2 large very ripe banana
6 eggs, whisked
60 g scoop vanilla plant-based protein powder
2 tablespoons arrowroot flour
1 teaspoon gluten-free baking powder
1/2 cup maple syrup
2 cups strawberries, sliced or quartered
Olive oil, for strawberries and frying
1 cup coconut yoghurt, to serve
1/4 cup toasted shredded coconut, to garnish 

Method:

Place the banana, eggs, protein powder, arrowroot flour and baking powder in the bowl of your Vitamix blender and blitz until well combined into a smooth creamy batter.

Heat 1 tablespoon of olive oil in a large, non-stick frying pan over medium-high heat. Working in batches if need be, add 1/4 cup of batter per pancake to the pan, allowing enough room between each one for flipping, and cook for 3-4 minutes on each side until golden brown. You will get six to eight small pancakes, between two people.

Meanwhile, heat 2 tablespoons of olive oil in a small frying pan over medium heat, add the maple syrup and strawberries and sauté for 5-6 minutes, or until the strawberries are softened and caramelised around the edges.

Serve your pancakes topped with the lovely sticky strawberries, a few dollops of your favourite coconut yoghurt, a drizzle of the sticky maple from the pan and toasted shredded coconut.