Sunday brunch doesn’t get much better than this! These banana protein pancakes are so quick to make, packed with goodness and score high on the treat scale.

Prep time: 5 minutes

Cook time: around 3 minutes per pancake

Makes: 6 small pancakes (serves 2)

Ingredients:

• 70g ground almond flour
• 30g Doves farm gluten free white self raising flour blend
• 20g Pulsin’ Whey Protein Isolate
• 2 small organic ripe bananas – peeled and mushed up
• 2 free range eggs – beaten
• 2 tbsp. almond milk or Jersey milk (add in extra if needed)
• Sprinkle of cinnamon
• 1 tsp. vanilla extract
• 1 tbsp. Kerrygold butter melted – use pastry brush to wet the frying pan

Instructions:

Place both flours and whey protein in a large bowl, add in all other ingredients and whisk until smooth and combined. It should be the consistency of a thick but movable batter, if too thick add a little more milk but don’t make it runny.

Brush your frying pan with butter and cook on a medium heat until both sides are golden brown. Serve with 1 tbsp. Total Greek yogurt, 1 tbs maple syrup and some fresh berries.

PS, if you’re on Instagram, make sure you take a pic and tag us both to show us how yours came out @stephricebwfp and @rachelsandersonbwfp

PPS, if it’s a special occasion breakfast then you can throw in 1/2 cup good quality dark chocolate chips too.