Thanks to my husband – who came up with this breakfast idea – I now have a wonderful healthy addition to our breakfast repertoire. Gluten-free, sugar-free, low-GL, low-fat and low-carb. Treat yourself without the guilt to this protein-packed breakfast.
Makes about 12 pancakes
½ cup almond flour (you can also use oat flakes that have been milled to a flour, if you have a strong enough blender)
3 egg whites + 1 whole egg
2 scoops plain whey protein powder (optional)
2 large ripe bananas
1 tsp. pure vanilla essence
¼ tsp. baking powder
½ tsp. cinnamon
6 figs – cut in half and sprinkled with a little xylitol, honey or agave syrup
100g ricotta cheese
Organic Agave syrup
Non-stick spray or coconut oil for greasing the pan
1 Preheat your oven to 200°C.
2 Place figs on grease paper and bake for 10-12 minutes.
3 Place almond flour, protein powder, baking powder, vanilla essence, eggs and bananas in a food processor and blitz until well combined.
4 Let the batter rest for 5 minutes.
5 Preheat a greased non-stick pan.
6 Using a ladle, pour the batter into the pan making circles about 8 cm wide.
7 Cook until bubbles start to appear.
8 Carefully turn them and cook until golden on each side.
9 Place a small piece of ricotta on each hot pancake and drizzle with agave syrup.
10 Place some fig on top, eat immediately.