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BLACKBERRY MAPLE SYRUP COCONUT PANCAKE

Posted By

Karim Youssef

Clean Lean Protein

These Gluten-Free Blackberry Maple Syrup Pancakes are a must have for this holiday season, plus they are so easy to make. This recipe will definitely take the fuss out of cooking.

 

Ingredients

3/4 Cup almond milk

1 Cup quinoa flakes

1 Pack of coconut crunch cacao

1 Large egg

2 Scoops Nuzest Rich Chocolate Clean Lean Protein  

1 Tsp baking powder

1/2 Cup blackberries 

2 Tbsp maple syrup

1 Tsp cinnamon spice

2 Tbsp chia seed meal

Recipe by Charissa & Co.

These Gluten-Free Blackberry Maple Syrup Pancakes are a must have for this holiday season, plus they are so easy to make. This recipe will definitely take the fuss out of cooking.

 

Everything goes into the blender, plus you can enjoy this all year round by using frozen blackberries if fresh ones are not available.

 

Making a stack of pancakes is such a treat, usually the mark of a weekend morning or a special night of breakfast for dinner.


Method

Add all the ingredients to your blender. Blend until smooth. 


While the batter thickens, heat up a non-stick skillet or griddle pan to medium heat. Once pan is hot, add a tiny bit of coconut oil to grease the pan, and then add your batter, roughly a scoop size of a large ice cream scoop or 1/4 of a cup.


Cook for 2min until edges are cooked, flip the pancake over to the other side for another 1-2min.


For the toppings and filling between the layers, we used some delicious coconut cream flavoured with vanilla and maple syrup, along with a almond butter layer and of course a blueberry creamed layer. Dusting it off with a little monk fruit icing sugar for that final Christmas feel.


Disclaimer:

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