They are high in protein and will leave you full and satisfied. PICTURE:Re-Nourish/Tamin Jones
Chocolate Protein Pancakes (Serves 2)

These pancakes are a healthy dessert item and can also act as a great breakfast option – they are high in protein and will leave you full and satisfied.


1 small banana
1 medium egg (omit for vegan pancakes, as long as you include the banana)
140ml milk of choice
1 tsp honey (optional)
20g chocolate protein powder
20g buckwheat flour 
1 tbsp 100 per cent unsweetened cocoa powder or raw cacao powder
1 tsp baking powder
coconut or olive oil, for frying

To serve
yoghurt, berries, nut butter, maple syrup, honey, chopped nuts or chocolate 

Put the banana into a bowl and mash with a fork. Whisk in the egg, milk and honey, if using. 
Then add all the dry ingredients and whisk again. (Alternatively you can just whizz everything together in a blender.)
Warm a large frying pan over a medium heat, add 1 tablespoon of oil and swirl it around the pan. 
Dollop in around 1 heaped tablespoon of the batter mixture to make an American-style thicker pancake, then continue to add 2 or 3 to the pan (don’t overcrowd the pan as it makes them difficult to flip). 
Cook for 2–3 minutes each side, only flipping when the underside is browned and has formed a light crust.
Remove from the pan when done on both sides and continue with the rest of the batter.
Plate the pancakes up in a stack and serve with your favourite toppings.

Recipe from Re-Nourish: A Simple Way to Eat Well is available on for R366. Click here to purchase

The Independent