Another delicious pancake stack flavour - pear & almond! If you haven't tried this flavour combination it's a must (in fact sliced pears with almond butter is one of my favourite snacks!).
This recipe uses almond flour (to keep the overall fat content down as i've been dieting for my shoot) but if you've got more fats to play with then melted almond butter &/or sliced almonds make a delicious edition to this pancake topping. The pear makes sure you get in a good amount of fibre too!
Servings: Makes 1 stack
Macros per stack:
340kcal / 39g protein / 36g carbs / 6g fat / 11g fibre
30g almond flour (I used Sukrin almond flour- available in Tesco, Sainsburys & Waitrose)
20g vanilla protein powder
120g egg whites
1 whole pear (I used a blush pear as they're sweeter)
1/2 tsp baking powder
1/4 tsp almond extract
10g Choc Shot (optional for decoration - you can use sliced almonds/almond butter but bear in mind this will take the fat content up)
1. Slice pear & set aside.
2. Add all ingredients (except for Choc Shot) into blender - blend until thick.
3. 2. Preheat 1/2 tsp oil of choice in a non stick pan on medium heat (I find coconut oil works best for pancakes)- pour in pancake mix.
4. When the bottom of the pancake is firm, flip & cook the other side until completely cooked through.
5. Remove from pan & serve with sliced pear & Choc Shot.
6. Eat! :-)