Coconut & Almond Nut Butter Pancake

Soft. Moist. And packed full of flavour. Eat how the performance athletes eat this pancake day!

Ingredients

 Method

 

2 x large free-range eggs

100g x GF plain flour

280g x light coconut milk

4 x tablespoons of honey

1 x tablespoon Kinetic Blends Almond
½ x teaspoon EV coconut oil (to cook)
10 x whole blueberries (cut in half)
8g x flaked almonds (per pancake)
Pinch of linseeds (per pancake)
½ x teaspoon honey (to finish each pancake)
1 x teaspoon Kinetic Blends Almond (to finish each pancake)

 

  1. Whisk the flour, eggs and coconut milk until smooth, add 1
    tablespoon of almond nut butter and the 4 tablespoons of
    honey.
  2. Heat a non-stick frying pan then add the coconut oil.
  3. Add the blueberries and sauté for 20 seconds.
  4. Once the blueberries slightly soften add a good ladle of
    pancake batter and roll around the frying pan.
  5. Whilst the pancake fries, add the flaked almonds and
    linseeds.
  6. To finish add more almond nut butter and drizzle with honey.
  7. Fold & serve.

Serves 6-8, Prep Time: 5 Mins, Total Time: 30mins

Nutrition per serving: Calories 242 kcals, Protein 12g, Carbohydrates 25g, Fats 24g

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