| KCAL | PRO | CARB | FAT | FIBER |
| 490.5 | 11.6g | 62.9g | 20.7g | 5.6g |
Makes 3 portions |
| Almond Milk 360ml or 12 fl oz |
| White Flour 200g or 7 oz |
| Strawberries 15 medium |
| Blueberries 3.5 fl oz |
| Peanut Butter 3 tsp |
| Walnuts 20g or 0.7 oz |
| Desiccated Coconut 2 tbsp |
| Maple Syrup 3 tsp |
| Coconut Oil 1 tbsp |
| Hazelnuts 6 |
| Baking Powder 1 tsp |
| Lemon Zest 1 lemon |
Method |
| In a large mixing bowl, combine the flour, baking powder, lemon zest, and desiccated coconut. |
| Gradually pour in the almond milk while whisking the mixture, ensuring you achieve a smooth and lump-free batter. |
| Gently fold the blueberries into the batter. |
| Heat the coconut oil in a non-stick skillet over medium heat. |
| Once the oil is hot, ladle portions of the batter onto the skillet to form pancakes. Cook until bubbles appear on the surface and the edges seem set, then flip to cook the other side until golden brown. |
| Transfer the pancakes to a serving plate. |
| Drizzle a teaspoon of peanut butter over the pancakes. Garnish with halved strawberries, hazelnuts, walnut nuts, and a drizzle of maple syrup. |
Experience the heavenly fusion of zesty lemon and tropical coconut in these light and fluffy pancakes. Topped with a medley of nuts and a hint of peanut butter, every bite delivers a burst of flavor. The strawberries and maple syrup drizzle add the perfect sweet finish, making these pancakes the ideal indulgent breakfast.
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