Immunity Pancakes

Ingredients:

Dry Ingredients for pancakes

• 1 cup buckwheat flour (or 1 cup gluten free flour)
• 1 tsp baking powder
• 1 scoop vanilla protein
• 1 tbsp Hemp protein
• 1 tbsp Immunity blend

Wet Ingredients for pancakes

• 1 large banana
• 1 cup almond milk
• 1 tsp vanilla essence
• 1 tsp aple cider vinegar

Ingredients for the yoghurt

• 2 dollops of Coconut yogurt
• 3/4 tsp Immunity blend

Toppings:

• Raspberries, blueberries, hemp seeds, coconut flakes, pumpkin seeds and 100% maple syrup

Method:

1. Add all dry ingredients in a bowl and mix.
2. Mash 1 banana with a fork.
3. Add wet ingredients to the dry ingredients and mix until well combined.
4. Add coconut oil to the pain and then add the pancake batter to the pan, use a spoon to create a round outline around the pancake. (Turn the heat down if the pan gets too hot - as this will cause the pancake to stick and the color to fade).
5. Once all pancakes have been cooked stack all each one on top of one another.
6. In a small bowl add 2 dollops of coconut yogurt and 1/2 tsp to the coconut yogurt and mix until the color is consistent (Add more if you would like a darker color and more flavor).
7. Top the pancakes with coconut yoghurt, raspberries, blueberries, hemp seeds, coconut flakes, pumpkin seeds and drizzle 100% pure maple syrup on top.
8. Enjoy! :)