Hotcakes with Natvia Hazelnut and Raspberries

- Nutritional information is per hotcake with Natvia Hazelnut and raspberries.
Serves: 2
Prep: 5 minutes
Cook/Chill: 10 minutes
Ingredients
1 cup Buckwheat flour
1 cup Oat flour (I used GF)
2 tablespoon 2 heaped tbsp vanilla protein powder
1 teaspoon Baking powder
Dash cinnamon
1 cup Plant based milk
1 Ripe banana or ¼ apple sauce
1 Egg
Filling: Natvia Hazelnut spread
Method
- In a high speed blender, add all ingredients and blend until smooth. The batter should be thinner than pancake batter.
- Heat coconut oil on a pan and pour ⅓ cup batter. Use the back of a spoon to thinly spread the crepe
- Cook for a few minutes on one side then flip and repeat
- Once the crepes are cooked, spread a generous amount of hazelnut spread then roll.
- Top with your favorite extras such as fruit, granola & yoghurt!
Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
16g | 5.1g | 3.7g2.6g | 463kJ | 110 | 60g |