Ingredients
300g plain flour (you can use some of this as protein powder – for example: I usually use 50g of protein powder and 250g plain flour. You can also use gluten free flour)
2 teaspoons baking powder
30g coco powder
2 tablespoon instant coffee powder (this is optional but makes it extra chocolatey! I use decaff)
200g frozen raspberries
30g butter/coconut oil
1 egg
400ml milk (any milk works)
Methods
1. Combine all the dry ingredients in a medium bowl until lump free.
2. Melt the butter/oil in the frying pan you will use to cook the pancakes (then it’s already greased!)
3. Measure the milk out in a jug. Add the egg and the butter and whisk. Then add into the dry ingredients and mix until well combined.
4. Add about a tablespoon of batter to the pan per pancake and sprinkle some flacked almond on top. Flip when bubbles start to form on the top.
5. Enjoy with almond butter and any other toppings! The chocolate sauce recipe I used is here.