INGREDIENTS
80g buckwheat flour
30g vanilla protein powder
200ml almond milk
1/2tsp. baking powder
1/2tsp. psyllium husk
Toppings:
Peanut Caramel Protein Spread
Peanut White Chocolate Proteinbar
PREPARATIONS
1. Combine all ingredients in a bowl and stir until well-combined. Add more milk if batter texture is too thick / sticky.
2. Heat up skillet and add some coconut oil.
3. Pour scoops of batter into skillet and bake until golden brown. Flip and bake until all the way through.
4. Stack up pancakes on a plate and top it off with protein spread and chunks of peanut white choc proteinbar.
NUTRITIONAL VALUES (whole portion, without toppings)
475kcal | 35g Protein – 57g Carbs – 11g Fat
