This recipe is great if you have a sweet tooth at breakfast. As you can see, the camera always eats first, so be sure to post your pancake pics with the hashtag #Leanin15.
120g self-raising flour
pinch of ground cinnamon
1 tbsp golden caster sugar
1 tsp baking powder
1 tbsp protein powder
1 large egg
100ml buttermilk, plus extra (optional)
1/2 banana, roughly chopped
1 tbsp coconut oil, melted
runny honey, for drizzling (optional)
Place the self-raising flour in a mixing bowl with the cinnamon, golden caster sugar, baking powder and
protein powder. Stir to mix well.
In a bowl, whisk the egg and gradually stir in the buttermilk. Add to the dry ingredients, whisking to
combine evenly to make a smooth batter (add a little extra buttermilk if the batter is too thick).
In a bowl, mix the raspberries and chopped banana together. Pour the batter into a measuring jug. Brush some of the coconut oil on the base of a non-stick frying pan (about 12–14cm in size) and place over a medium to high heat.
Pour one-third of the batter into the pan and cook for 3–4 minutes. Scatter one-third of the raspberry
and banana mixture over the top.
Flip the pancake over and cook for 1–2 minutes, or until lightly golden and cooked through.
Repeat with the remaining batter and raspberry and banana mixture to make three pancakes in total. Serve the pancakes stacked, with a drizzle of honey, if desired.
In this updated version of the traditional Easter hot cross bun, chunks of dark chocolate and tart dried cherries make these even more irresistible!On March 18, 2016
The brilliant thing about these little French butter cakes is that they age so well but, if you eat them soon after they come out of the oven, you’ll catch...On December 15, 2017
Serves 8–10On August 29, 2014
This classic pasta dish is filled with the seasonal vegetables of spring (primavera means spring in Italian) — think vibrant, grassy asparagus, nutty broad beans and sweet green peas, all bound together...On July 5, 2013
Baked butternut squash rubbed with balti spices and filled with salty feta, sweet sun-dried tomatoes and fresh mint. No wonder this is a great veggie dish that is filling and...On June 5, 2015
WITH PISTACHIO NUTS & DATESOn February 6, 2015