- Freezable
- Vegetarian
- High-protein
Ingredients
Serves: 6
- 120g ground almonds (almond flour)
- 80g porridge oats
- ½ tsp ground cinnamon
- Pinch of salt
- 2 small eggs
- 1 tsp vanilla extract
- 175ml milk
- 50g 85% chocolate, roughly chopped
- 1 tsp baking powder
- 2 tbsp butter
Method
Step 1
Preheat the grill oven.
Step 2
Mix the ground almonds, oats, cinnamon, and a pinch of salt, until well combined.
Step 3
Add the eggs and mix, until well combined.
Step 4
Add the vanilla to the milk and slowly pour into the mixture to reduce the chance of lumps.
Step 5
Fold in the chocolate and baking powder.
Step 6
If you prefer to cook the pancakes individually, divide the butter into tsp portions and heat a non-stick frying pan with 1 tsp butter, until just melted. Add a small ladle of the mixture to the pan, over medium heat. Flip when bubbles are forming on the top of the pancake.
Step 7
If using a skillet, heat 2 tbsp of butter in a large skillet, until just melted.
Step 8
Add the entire mixture to the skillet over medium-low heat. Allow the mixture to cook for 5-8mins, then reduce the heat to low to avoid burning the base of the pancake. Cook for a further 8-10mins.
Step 9
Pop the skillet in the oven under the grill to brown the top for 5-8mins.
Step 10
Serve with sliced bananas and peanut butter.
