half a cup of dried chickpeas soaked overnight
3 tablespoons of Pure Blend Co Vegan Raw Cacao protein powder
strawberries for decoration
1 teaspoon of baking powder
1 tablespoon of water
1. Soak the chickpeas overnight and blend them together with 3/4 of the banana.
2. Add the baking powder and the protein powder. The amount of the protein powder depends on the size of your banana and also the consistence of the protein powder. Just try a little bit until the dough has the right texture.
3. Pour about one tablespoon of the mixture into the preheated non sticking pan.
4. While the pancakes are cooking you can prepare the toppings. I used some strawberries and the rest of the banana, but you also can take some mango, coco nibs, or whatever you have at home at the moment.
5. After about 5 minutes you can flip your pancakes on the other side and wait until the other side is nice and brown. Then you can serve them and enjoy them!
The proof really is in the pudding with this recipe. Think goo-ey banana cake consistency, a sweet and sour kick from the raspberries, and the crunchy texture of toasted almonds. What’s more? This recipe doubles up as the perfect guilt free post workout snack.
2 ripe bananas (mashed)
Handful of frozen raspberries
2 scoops Pure Blend Co protein powder
Handful of flaked almonds
2 large eggs
200g self raising flour
2 tbsp honey
1. Preheat your oven to 180C. Lightly grease a loaf tin with olive oil.
2. Peel the bananas, add to a mixing bowl, mash with the back of a fork and put aside.
3. In a separate bowl, beat the butter with a wooden spoon until creamy.
4. Crack in the eggs one at a time and beat until smooth.
5. Fold in the flour, honey, mashed bananas and frozen raspberries.
6. Add to the loaf tin and top with some extra raspberries and the almonds.
7. Cook for 40 minutes or until golden & cooked through (test this by putting a knife through the middle, if it comes out clean, it’s cooked!).