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Simple Banana Protein Pancakes with Homemade Hazelnut Chocolate Sauce


1 Egg Medium
1 Egg White 
½ Banana Medium 20 g
 20g Hazelnuts  
1 tbsp Maple Syrup  
7g Cocoa Powder

Serves 1


1. Mash the banana and crack the eggs into it, stirring until the mixture becomes somewhat homogenized. 
2. Heat a greased frying pan on medium heat and pour about a 2.5inch wide puddle of batter. 
3. Delicately flip the pancake after about 25 seconds or when it browns. The recipe makes 2-3 small pancakes. 

For the sauce:

Place the toasted hazlenuts into a food processor and blend until fine. Then add in the cocoa powder and maple syrup and blend again until smooth. Slowly add in some cold water until it is a good consistency and pour over the pancakes. This can also be stored in the fridge for up to 1 week.