Recipe of the week: Chocolate Nut Pancakes

Ingredients:
25g coconut flour 25g chocolate flavour whey or rice protein powder 30g whole porridge oats (use gluten free oats if preferred) 2 medium sized eggs 1 egg white 1 tsp cocoa powder 1 tsp stevia (or natural sweetener of your choice) 20g dark chocolate (minimum 70% cocoa), grated 15g crunchy peanut butter (no added sugar) 10g organic coconut oil
MAKES 5 PANCAKES

Method:
Put all of the ingredients except for the oil into a blender and mix together. Add a dash of water if necessary to achieve the right consistency. The mixture should be quite thick yet runny enough to pour.
Heat some of the coconut oil in a large non-stick pan over a medium/high heat. Pour one quarter of the mixture into the centre of the pan.
Move the pan around gently to even out the mixture into a circular shape. When small holes appear in the pancake (around 1-2 minutes), turn or flip it over and cook on the other side for 1-2 minutes.
Transfer pancake to a plate. Add more oil to the pan and repeat the process four times with the remaining batter.