1 cup milk of choice
1 small banana
1/2 cup berries
3 Brazil nuts
1 Tablespoon Chia seeds
1 Tablespoon Flaxseeds
2 Tablespoons Greek yoghurt
1 Teaspoon Maca powder
1 handful leafy greens (kale/spinach)
Optional protein powder
Ingredients:
1 Banana
1 Organic Egg
1/3 Cup Buckwheat Flour
½ Tsp. Cinnamon
1 Tbsp. Coconut Oil (+ a little extra for cooking)
1 Tsp. Baking Powder
Squeeze of a Lemon or Tsp. Apple Cider Vinegar ‘ACV’
Instructions:
Place all ingredients in a blender and blend until smooth, always add the lemon or ACV directly on top of the baking powder, it will fizz, this is what makes light fluffy pancakes.
If you don’t have a blender you can simply mash 1 banana, add oil + egg and mix well.
Add flour, cinnamon, baking powder & lemon/ACV to fizz & mix well.
Heat a large skillet with a little coconut oil.
For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.
Serve with a dollop of greek yoghurt, fresh berries and a drizzle of pure maple syrup.
INGREDIENTS
1 Cup organic rolled oats
1 Cup quinoa flakes
½ cup chia seeds
¼ cup flaxseeds
¼ cup desiccated coconut
1 teaspoon cinnamon
Instructions
Place all ingredients in a jar (at least 1 litre capacity) and shake until well combined.
Store in the cupboard for future use.
To cook, add 1/2 cup Protein Porridge mix with 1 - 1 cup milk of choice & 1/2 cup water into a small saucepan.
Bring to the boil and then reduce to simmer on low for about 5-10 minutes or until porridge has fully absorbed the water and is smooth.
Serve with nuts, seeds and fruit of choice.
