Ingredients

• 1 heaped dessertspoon plain protein powder (I used brown rice protein)
• 2 heaped dessert spoons of buckwheat flour (or oatmeal if gluten tolerant)
• 1/4 tsp baking powder
• 1/2 small mashed banana (or 1 heaped dessertspoon of apple puree)
• 1 egg
• 1 dessert spoon rice syrup or honey
• plant milk of choice to bring to a thicker style batter
• 1 Tbsp Mayver’s Smooth Peanut Butter

Optional toppings

• 1 banana
• 1 heaped tsp of your favourite Mayver’s Spread
• 1 passionfruit
• 1 dessertspoon walnuts
• 1 dessertspoon goji berries
• barley malt for drizzling (or maple syrup or honey)

Method

1. In a small mixing bowl combine the protein powder, buckwheat flour (or flour of choice) and baking powder. Make a little well in the center and mash in the banana with the back of a fork. Crack in the egg and then add in your rice syrup. Stir well till combined, then add in a splash of milk a little bit at a time until you reach a thick batter (similar to a cake batter).
2. Heat a small frying pan to medium heat and add a small amount of olive oil. Pour in your pancake batter and allow it to gently cook. Once bubbles begin to form on the top of the pancake you know it is time to flip it over. Once flipped, allow the underside to cook for a minute or two before removing from the heat.
3. If serving with the suggested toppings above, slice the banana down the center and then place it in the frying pan with a little bit more olive oil. Allow it to brown and caramelise on the underside, then carefully turn over and repeat.
4. When ready to eat, spoon the peanut butter on the hot pancake, then top with the fried banana, passionfruit pulp, walnuts, goji berries and finish with a drizzle of barley malt.
5. I also like to cut this pancake in half, smear it with peanut butter, honey and then add some chopped banana. I then wrap it in alfoil and take it with me to eat on the go after a workout.

This ahhhmayvazing recipe was from this month’s official taste tester @jescoxnutritionist