Hey there munkies! I've missed you, I really have. I've been cooking, baking and experimenting lots over the last year but not blogging, and I'm sorrrrry. But as you read, I'm back, and I'm here to stay. I'm also a married woman now.. hehe. It's all pretty magical. Shhhh.
It's Saturday, and Saturdays are made for lazy mornings, long walks and protein pancakes in this house (we are no longer using our Saturday's for squatting at home in our power rack, because we now have this wonderful facility in East London to throw iron around in instead: http://parkourgenerations.com/chainstore/facilities/). By the way, since I last blogged my love for lifting iron has increased! - and I've become a weightlifting rookie in the last year, haha!
Anyway, here's how it went down..
For the pancake batter
2 medium eggs
1 large banana (brown spots on that banana please! 3/4 of the banana will go in the mixture and the other quarter will be distributed in between the layers)
3/4 scoop (20g) vanilla or any flavour whey
2 tbsp almond flour
2 tbsp coconut flour
1/2 tsp baking powder
A sprinkle of cinnamon
For the filling
2 Medjool dates
2 tbsp boiling water
1 tbsp peanut butter
2 tbsp Almond milk
Some ghee or coconut oil for frying
1/2 a handful of 70%+ dark chocolate chips, or cacao nibs and sunflower seeds sprinkled on top. I used all three! ;)
1. Soak the dates in boiling water for at least 10 minutes.
2. When the dates are soaked enough take them out and transfer to a bowl (DON'T THROW AWAY THE WATER JUST YET!)
3. Mash the dates, the almond milk and 2 tablespoons of the water they were soaking in with a fork.
4. Add 1 tablespoon of peanut butter & mix until all is combined, and set the 'peanut caramel' aside.
5. Crack the eggs in to the food processor and blend until slightly frothy.
6. Add the 3/4 of the banana (chopped!) to the food processor and blend.
7. Add the almond flour, coconut flour and whey, and blend until fairly smooth - small lumps are fine.
8. Add the baking powder to the mixture and blend.
9. Put the pan on a VERY low heat, and when it's heated, add just under a level teaspoon of ghee or coconut oil or desired oil.
10. When the oil has melted move it around the pan to distribute the liquid evenly, allow the pan to get a little hotter before adding the pancake mixture.
11. Pour 3-4 tablespoons of pancake mixture into the pan and spread it around.
12. Leave to cook until bubbles form on the surface, then carefully flip the pancake (it shouldn't fall apart).
13. Leave to cook for a further 20-30 seconds then transfer to a plate to cool.
14. Rinse and repeat steps 9-14.
(I layered each pancake with a tablespoon of 'peanut caramel', some sliced banana and a few chocolate chips, then sprinkled chocolate chips, cacao nibs, sunflower seeds and cinnamon on top of the last layer. Yum.)
Enjoy munkies! :)