Sweet and simple protein pancakesINGREDIENTS4 eggs

1 egg white

25g vanilla or chocolate whey protein

1 small banana

40g whole rolled porridge oats

1 tsp ground cinnamon

2 tsps stevia

15g coconut flour

15g coconut oil

Makes 4 pancakesPer Pancake: 193 Calories, 14g Carbs, 14g Protein, 9g Fat

METHODPut all of the ingredients into a blender and

mix together. Add a little water if necessary to

achieve the right consistency. The mixture should be quite thick yet runny enough to pour.

Heat some of the coconut oil in a large non stick pan over a medium / high heat. Pour one quarter

of the mixture into the centre of the pan. Move the pan around gently to even out the mixture

into a circular shape. When small holes appear in the pancake, turn or flip it over and heat on the

other side for 1-2 minutes.

Transfer pancake to a plate. Add more oil to the pan and repeat the process with the remaining

batter.

NOTE: These can be kept in the fridge for

up to 2 days.

SERVING SUGGESTION: Tastes great with

berries and greek yoghurt or a squeeze of

fresh lemon juice and a drizzle of honey.

Ridiculously yummy chocolate nut pancakesINGREDIENTS25g coconut flour

25g chocolate flavour whey protein

30g whole porridge oats

2 eggs

1 egg white

1 tsp cocoa powder

1 tsp stevia

20g dark chocolate (70% cocoa)

10g coconut oil

15g crunchy peanut butter (no added sugar)

Makes 5 pancakesPer Pancake: 148 Calories, 9g Carbs, 10g Protein, 8g Fat

METHODPut all of the ingredients into a blender and mix together. Add a little water if necessary to

achieve the right consistency. The mixture should be quite thick yet runny enough to pour.

Heat some of the coconut oil in a large non stick pan over a medium / high heat. Pour one quarter

of the mixture into the centre of the pan. Move the pan around gently to even out the mixture

into a circular shape. When small holes appear in the pancake, turn or flip it over and heat on the

other side for 1-2 minutes.

Transfer pancake to a plate. Add more oil to the pan and repeat the process with the

remaining batter.

NOTE: These can be kept in the fridge for

up to 2 days.

SERVING SUGGESTION: Serve with a

dollop of greek yoghurt, black cherries

(frozen ones are cheapest!) and some

grated dark chocolate.

Divine prune and sweet potato pancakesINGREDIENTS5 eggs

25g chocolate flavoured whey protein

half a medium sized banana

1 tsp ground cinnamon

1 tsp stevia

15g coconut flour

150g sweet potato, peeled and diced

30g dried prunes, chopped roughly

30g coconut oil

For the Blueberry Sauce (optional):

50g fresh or frozen blueberries

juice of half a lemon

1 tsp stevia

Makes 9 pancakesPer Pancake (with Blueberry Sauce): 114 Calories, 9g Carbs, 6g Protein, 6g Fat

METHODBring a saucepan of water to the boil. Add the

sweet potato and simmer until soft (8-10 mins).

Remove from heat, drain and leave to cool.

In a fine sieve, mash the sweet potato gently with

a fork to remove excess water.

Add all the ingredients (except for the coconut oil) to a blender and pulse until smooth.

Allow the batter to stand for 10 minutes.

Heat a small amount of the coconut oil in a non stick pan, to a medium / high heat. Pour a small

amount of the mixture into the centre of the pan (approximately 15cm diameter). Move the pan

around gently to even out the mixture into a circular shape. When small holes appear in the

pancake, turn or flip it over and cook for 1-2 minutes.

Transfer pancake to a plate. Add more oil and repeat the process with remaining batter.

For the blueberry sauce (if making): Heat the blueberries with a splash of cold water in a saucepan

over a medium heat. Add the lemon juice and stevia and stir gently. Cook for 3-4 minutes. Allow

to cool for several minutes before serving with the pancakes.

NOTE: These can be kept in the fridge for

up to 2 days.

The sharpness of the blueberry sauce

contrasts really well with the sweetness

of the pancakes.