RECIPE: Choc Raspberry Protein Pancakes



1 scoop (30g) chocolate protein powder
1/4 cup gluten free oat flour
1/2 cup egg whites
1/4 cup Natvia
1 tbs cacao powder
1 tsp baking powder
1/2 cup raspberries

1/2 cup raspberries
1 tsp Natvia
Desiccated coconut to serve


1. To make the raspberry sauce, place raspberries and Natvia with a splash of water in a microwave-safe bowl and microwave on high for 1 minute. Mash with a fork and place in the refrigerator to thicken.

2. To make the pancake batter, combine protein powder, oat flour, egg whites, Natvia, cacao powder and baking powder in a bowl and blend until smooth. Fold in the raspberries.

3. Cook in a non-stick pan on low-medium heat, a few minutes each side.

4. Top with raspberry sauce, desiccated coconut and more fresh raspberries to serve.

MACROS (per serve):
288 Calories, 26g Protein, 32g Carbs, 5g Fat