Raspberry & Chia Seed Jam Protein Pancakes

Serves 4

1 tbsp. ground flaxseed

3 tbsp. water

2.8 oz. (80g) rolled oats

1 large banana

2.1 oz. (60g) vanilla plant protein powder

8.1 fl oz. (240ml) almond milk

1 tbsp. coconut oil

½ tsp. baking powder

¼ tsp. baking soda

1 tsp. ground cinnamon

1 tsp. vanilla extract

1 tbsp. coconut oil

4 servings raspberry chia jam

(see recipe in this pack)

4 tbsp. peanut butter

What you need to do

Make the flaxseed egg, by combining the ground flaxseed with the water, then set aside for at least 5 minutes.

In a blender add the flaxseed egg, rolled oats, banana, protein powder, almond milk, coconut oil, baking powder, baking soda, ground cinnamon and vanilla extract. Blend to form a smooth pancake batter, and set aside to rest for 10-15 minutes before using.

Add some of the coconut oil to a non-stick skillet and place over a medium heat. When the skillet is hot add some of the pancake batter and cook the pancakes for 2-3 minutes on each side until golden, and cooked through. Continue cooking pancakes until all the batter has been used up.

Serve the pancakes with the raspberry chia jam and peanut butter.