INGREDIENTS:

For the pancakes:

• 2 free range eggs

• 1 scoop Macro Mike PB protein powder

• 2 tbsp almond meal

• 1 tbsp sugar free maple syrup

• 1 tsp vanilla essence

• 1 tbsp stevia

• 2 tbsp white & black chia seeds

• 1/3 cup vanilla Almond Breeze almond milk

• Coconut oil

For the toppings:

• Coconut yoghurt

• Macro Mike powdered PB (follow instructions on pack & replace the water component for Almond Breeze choc almond milk)

• Strawberry jam

• Sugar free choc topping

• Slivered almonds

• Strawberries, sliced

• Blueberries

• Maple syrup

• Desiccated coconut

METHOD:

1. Into a large mixing bowl, add all ingredients (besides the coconut oil & topping ingredients) & mix until combined. If the mixture is too wet, add more protein powder or almond meal. If the mixture is too dry, add more almond milk.

2. Heat a frypan over medium heat & add some coconut oil. Pour a small ladle full of the batter into the pan & allow to cook through on one side (wait for bubbles to start forming).

3. Flip the pancake using a spatula & allow to cook through until golden. Repeat until mixture has been used up.

4. Place one pancake onto a plate, add a drizzle of the powdered PB followed by a smear of jam over the pancake.

5. Stack the next pancake on top and repeat process. Add a dollop of coconut yogurt, slivered almonds, a drizzle of choc topping, powdered PB and more maple syrup to the pancake at the top of the stack.

6. Sprinkle with coconut, serve with strawberries and blueberries.

Enjoy!