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
For the toppings:
Macro Mike powdered PB (follow instructions on pack & replace the water component for Almond Breeze choc almond milk)
Sugar free choc topping
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.
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).
Flip the pancake using a spatula & allow to cook through until golden. Repeat until mixture has been used up.
Place one pancake onto a plate, add a drizzle of the powdered PB followed by a smear of jam over the pancake.
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.
Sprinkle with coconut, serve with strawberries and blueberries.