Happy protein pancakes

Ingredients

• Coconut oil (or ghee), to cook
• 1 tbsp hemp seeds
• 1 cup blueberries
• Honey (optional), to serve

For the pancake batter

• 1½ cups almond meal
• 1 tsp baking powder
• 1 tsp vanilla extract
• 3 eggs
• 2 tsp organic cinnamon powder
• ¼ cup coconut milk
• ¼ cup coconut yogurt
• ¼ tsp sea salt
• 1 tbsp tahini
• 18 g berry collagen powder (optional)

Instructions

1. Combine the ingredients for the pancake batter in a high-speed blender, or a large mixing bowl. Blitz or whisk to a thick batter, adding extra coconut milk if it’s too thick.
2. Melt a little coconut oil (or ghee) in a large non-stick frying pan over medium-low heat. Add ¼ cup pancake batter to the pan, tilting the pan to create a round shape. When the top of the pancake forms bubbles, flip and cook for 2 minutes further, or until golden. Almond meal can burn easily – add extra coconut oil or ghee if needed to prevent sticking! Transfer the cooked pancake to a plate. Repeat with the remaining pancake batter.
3. Divide the happy protein pancakes between plates and sprinkle with hemp seeds and blueberries. Drizzle with a little honey (if using) and serve.

Photography by Jiwon Kim.

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