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Banana Protein Pancakes with Hazelnut Chocolate Sauce

Banana Protein Pancakes with Hazelnut Chocolate Sauce

Friday, 18th March 2016

Treat yourself to breakfast.
INGREDIENTS



METHOD
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.
 

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