Ingredients:
La Vida Vegan hazelnut spread
1 mango
½ banana
2 dl plant-based milk
60 g protein powder
40 g self-rising flour
Hazelnut
Salt
The instructions:
- Combine the dry ingredients: 60 g protein powder, 40 g self-rising flour, a pinch of salt and mix them together.
- Mash the ½ banana.
- Cut the mango in two halves. Cut one half of the mango in cubes and set aside for later. Puree the other half of the mango.
- Add the wet ingredients: 2 dl plant-based milk, the mashed banana and the pureed mango. Combine it until it makes a smooth mixture.
- Cook the pancakes until they’re golden brown on both sides. Flip them once.
- Serve with La Vida Vegan hazelnut spread, and the other ½ of the mango (cut in cubes).
You can store the pancakes in an air tight container for up to 3 days in the fridge, or about 2 months in the freezer.
