Christmas cinnamon pancakes with chocolate topping

Thick, soft pancakes with the scent of cinnamon are perfect for a festive morning. The batter is made from banana, eggs and oats, and the topping is our Protein Topping Choco Cream made from peanuts and cocoa with collagen. Mandarins and pomegranate add freshness and Christmas colours.

Method:

• Mash the banana with a fork and whisk it with the eggs and milk.
• Stir in the ground oats, baking powder, cinnamon and gingerbread spice. Let the batter rest for 5 minutes.
• In a pan brushed with coconut oil, cook small pancakes until golden, about 2 minutes on each side.
• Stack the pancakes on a plate and drizzle with Choco Cream topping.
• Top with mandarin segments and sprinkle with pomegranate seeds.

Tip:

You can grind oats into flour in a few seconds in a blender. Cooked pancakes keep until the next day; just warm them briefly in a dry pan.