High Protein Vanilla Easter Pancakes

• 1 Cup gluten-free flour
• 1.5 tsp baking powder
• 1 Serving Nuzest Clean Lean Vanilla protein
• 1/2 Cup cacao powder
• 1/3 Cup tahini paste or almond butter (runny)
• 2 tbsp coconut oil
• 1 Large egg
• 1.5 Cups almond milk
• Pinch of Celtic salt

Method:

In a large mixing bowl, combine all the dry ingredients. Mix well until combined, follow by adding all the wet ingredients. Mix until even. Allow the batter to sit for 4 minutes whilst you prepare your pan.

Grease a non-stick pan and place the pan over a medium heat. Once the pan has heated, add scant 1/3 Cup or less portions of the batter on to the pan. Cook each side for 2min or depending on the thickness and heat of the pan. Once both sides are cooked, remove the pancake from the pan and continue the process. Once all the batter is used. You can stack your pancakes and add your favourite Easter toppings. This is optional. Drizzle with some sugar free dark chocolate.