I promise you, the only thing easier than making these Pancakes is eating them! At Jack’s Store we stock an amazing pancake mix from The Protein Bread Co. The mixture makes up to 30 pancakes depending on the size, has 21g of protein and only 3g of carbs. They are keto friendly, have no added sugar, are gluten free and all natural. The mix is made up of lupin flour, almond meal, flax meal, chia seeds and coconut flour. On the weekend I topped mine with an easy berry compote, greek yoghurt, almond butter, and organic maple syrup.

What you will need

1/4 cup Protein Pancakes Mix

1 Cup of mixed frozen berries

2 TBSp of organic maple syrup (1 for compote 1 for topping pancakes)

1 TBSP Water

1/4 Cup Eat greek yoghurt

1/2 TBSP of Noya Almond 1 Butter

1 Egg

1/4 Milk

Method

Pancakes

Combine 1/4 cup of the pancake mix with 1 egg and 1/4 of milk of your choice. Spray non stick pan with oil until very hot, turn to a medium heat and spoon mixture into pan forming three pancakes, around 9cm in diameter. Cook until bubbles begin to appear then flip and cook until golden brown- about two minutes per side.

Berry Compote

Add berries, a tbsp of water and, the maple syrup to a small saucepan and cook on low heat until the berries begin to break down and a jammy syrup forms.

Place pancakes in a stack on a plate, top with berry mixture, greek yoghurt, nut butter and maple syrup.

Serves 1