BREAKFAST · 20 MINUTES · 3 SERVINGS
505 kcal | Protein 17g | Fat 35g | Carbs 32g | Fibre 6g | Net Carbs 26g
These aren’t your average weekend stack. Buckwheat flour and ground almonds give them a nutty depth, while whipped egg whites keep the texture pillowy-light. Dark chocolate pieces melt into the batter as they cook, and a ripe banana does all the sweetening for you.
Serve warm with a handful of berries and a dollop of yoghurt.
Ingredients
- 1 banana (119g) Ripe banana — the riper the sweeter
- 50g Ground almonds
- 30g Linwoods flax, chia, sunflower & goji berry mix
- 30g Buckwheat flour
- 1 tsp baking powder
- 3 large (150g) Eggs, whites and yolks separated
- 2 tbsp (8g) Cacao powder
- 50g Dark chocolate buttons (Montezumas)
- 125ml Semi-skimmed milk (or any plant milk)
- 2 tbsp (15g) Extra virgin olive oil, for frying
- To serve Fresh berries & natural yoghurt
Method
- Mash the banana thoroughly with a fork in a large bowl — you want it smooth with no large lumps.
- Add the egg yolks to the banana, setting the whites aside in a separate clean bowl for later.
- Stir in the buckwheat flour, baking powder, cacao powder, ground almonds, and flax mixture until combined.
- Gradually add the milk whilst stirring, until you have a smooth, pourable batter.
- Fold in the dark chocolate buttons.
- Whisk the egg whites to stiff peaks, then gently fold them into the batter in two additions.
- Heat a little olive oil in a non-stick frying pan over medium heat. Cook about 3 pancakes at a time each about 1tbsp of batter . Cook until bubbles appear on the surface, then flip. Add more oil between batches as needed.
- Serve warm with fresh berries and yoghurt.
Notes & Swaps
Dairy-free?: Swap the semi-skimmed milk for any plant milk — oat, almond, or coconut all work well.
