1. Place the buckwheat flour, banana, cinnamon, protein powder, egg and almond milk into a food processor or high-speed blender and blitz to form a smooth pancake batter.
2. Heat 1 teaspoon of coconut oil in a large skillet over a medium-high heat. Pour roughly 2 tablespoons of the pancake batter, per pancake, into the pan. Cook for about 2 minutes then flip and cook for a further 2 minutes on the second side. Repeat the process with the remaining pancake batter.
3. Crush the raspberries in a bowl and mix in the Greek yogurt.
Stack the pancakes on a plate, layering through the raspberry yogurt.
4. Serve topped with fresh berries and a drizzle of honey.
1. Place the buckwheat flour, banana, cinnamon, protein powder, egg and almond milk into a food processor or high-speed blender and blitz to form a smooth pancake batter.
2. Heat 1 teaspoon of coconut oil in a large skillet over a medium-high heat. Pour roughly 2 tablespoons of the pancake batter, per pancake, into the pan. Cook for about 2 minutes then flip and cook for a further 2 minutes on the second side. Repeat the process with the remaining pancake batter.
3. Crush the raspberries in a bowl and mix in the Greek yogurt.
Stack the pancakes on a plate, layering through the raspberry yogurt.
4. Serve topped with fresh berries and a drizzle of honey.
