Gluten, wheat, dairy and egg free pancakes.... now who could say no to that!!

Ingredients: serves one

• 100ml coconut milk or water
• 100g banana
• 65g buckwheat flour
• 1/4 tsp baking powder
• 1 tsp cinnamon
• 15g cacao nibs + banana slices to decorate

Method:

1. Using a blender of food processor, add coconut milk, chopped banana, buckwheat flour, baking flour and cinnamon. Blend to create pancake batter.
2. Melt some coconut oil in a frying pan. Pour enough batter to cover the base of the pan. 
3. Allow to cook on one side, before flipping to cook the other.
4. Continue this process till all the batter has been used up.
5. Pile the pancakes on a plate and garnish with your favourite toppings.

I think you all know by now how much I love my pancakes...
BUT this has to be my favourite recipe by far.

Loaded with slow digesting protein and low in fat and carbs, they are the perfect option to satisfy those cravings at any time of the day.

Ingredients:

• 100ml egg whites
• 25g casein protein powder
• 1 tsp vanilla essence

Method:

1. In a blender or Nutribullet, add the egg whites, vanilla essence and casein and combine.
2. Prepare your pan with a little oil to prevent sticking.
3. Pour the batter on to the pan and watch as these fluffy pancakes come to life.

Enjoy your pancakes with some Greek Yogurt and berries or top with some peanut butter and nuts for a crunchier version.

Ingredients:

• 2 large eggs
• 1 large banana
• 30g blueberries
• 1 tsp vanilla essence
• 1 tsp desiccated coconut
• 50g natural yogurt

Method:

1. In a blender or Nutribullet, add the eggs and chopped banana and combine. If the mixture appears too thick, add a little almond milk till you achieve a mixture resembling batter.
2. Prepare two pans by placing on the hob and adding a little coconut oil in each to prevent sticking.
3. Pour a small amount of your batter on to the pan till the base is covered and leave to fully cook on one side. Flip on to the other pan to cook the other side. 
4. Keep repeating this process till all the batter is used up.
5. Add the vanilla essence to natural yogurt and mix to combine. Pour over the pancakes and finish off by topping with blueberries and a sprinkle or desiccated coconut.

It wouldn't be a Nutty Nutrition creation without some nuts...

Ingredients:
2 large eggs
40g porridge oats
30g banana protein powder
100g natural Greek yogurt
2 tbsp almond butter
1 tsp coconut oil
30g chopped almonds

Method:
1. In a bowl, whisk together the eggs, oats and protein powder  until a batter forms. If the mixture seems a little watery, add more oats. If it is too sticky, add a little water and whisk again.
2. I always use two pans when making pancakes so if you are doing this, put on a gentle heat and melt a little coconut oil on each to prevent sticking. 
3. Pour the mixture on to one pan till the base is covered. Allow the pancake to cook till the liquid on top turns solid. Now it is time to flip on to the other pan to cook the top.
4. While the top of your first pancake is cooking, complete the process again for your second pancake and continue doing so till all your batter is used up.
5. Now it is time to begin stacking. Place one pancake on a plate and spread a generous amount of Greek yogurt on top. Place another pancake on top of this, topping with more Greek yogurt. Repeat this process till you have reached your desired height.
6. Place 2 tbsp almond butter and 1 tsp coconut oil in a bowl and heat in the oven for 2-3 minutes or till melted. Stir to combine and drizzle on top of your pancake stack.
​7. Finally finish off by topping with some chopped almonds.

​Enjoy :)

Ingredients:
​2 large eggs
40 g oats
1 cup spinach

Optional toppings:
Rocket
Tomato
Peppers
Feta cheese
​Goats cheese

Method:
1. In a blender, whisk together the eggs, oats and spinach until a batter forms. If the mixture seems a little watery, add more oats. If it is too sticky, add a little water and whisk again.
2. I always use two pans when making pancakes so if you are doing this, put on a gentle heat and melt a little coconut oil on each to prevent sticking. 
3. Pour the mixture on to one pan till the base is covered. Allow the pancake to cook till the liquid on top turns solid. Now it is time to flip on to the other pan to cook the top.
4. While the top of your first pancake is cooking, complete the process again for your second pancake and continue doing so till all your batter is used up.
5. For this recipe, I topped my pancakes with some rocket leaves and cherry tomatoes. Make this recipe your own by choosing to top with your favourite ingredients.

Matcha Protein Pancakes with peanut butter sauce:

Ingredients:
2 large eggs
40g porridge oats
30g vanilla protein powder
1 tsp matcha powder
2 tbsp powdered peanut butter (or regular as alternative)
1 tsp desiccated coconut
Coconut oil for pan to prevent sticking


Method:
1. In a blender, whisk together the eggs, oats, protein powder and matcha until a batter forms. If the mixture seems a little watery, add more oats. If it is too sticky, add a little water and whisk again.
2. I always use two pans when making pancakes so if you are doing this, put on a gentle heat and melt a little coconut oil on each to prevent sticking. 
3. Pour the mixture on to one pan till the base is covered. Allow the pancake to cook till the liquid on top turns solid. Now it is time to flip on to the other pan to cook the top.
4. While the top of your first pancake is cooking, complete the process again for your second pancake and continue doing so till all your batter is used up.
5. Now it is time for the toppings. If using powdered peanut butter, mix 2 tbsp powder with 1 tbsp of water. Play around with the measurements till the deired consistency if achieved. Sprinkle coconut on top.

​Enjoy :)

Ingredients:
100ml egg whites
50g oats
30g protein powder (I used vanilla)
100g plain Greek Yogurt
100g strawberries
2 tbsp powdered peanut butter (or regular peanut butter)
Coconut oil for pan

Method:
1. In a blender, whisk together the oats, protein powder and egg whites until a batter forms. If the mixture seems a little watery, add more oats. If it is too sticky, add a little water and whisk again.
2. I always use two pans when making pancakes so if you are doing this, put on a gentle heat and melt a little coconut oil on each to prevent sticking. 
3. Pour the mixture on to one pan till the base is covered. Allow the pancake to cook till the liquid on top turns solid. Now it is time to flip on to the other pan to cook the top.
4. While the top of your first pancake is cooking, complete the process again for your second pancake and continue doing so till all your batter is used up.
5. Now it is time for the toppings. Spread a thin layer of Greek Yogurt on to your first pancake. Chop up the strawberries in to thin slices and place on top. Now stack on your second pancake and repeat the process.
6. To finish, drizzle some peanut butter on top.

​Enjoy :)