You can increase the measurements below to batch cook to have during the week or to freeze. For a vegan version just take out the eggs and replace the greek yogurt with your alternative, if you want to up the protein add a couple of egg whites or KIN protein powder and for perfect pancakes make sure you have a good nonstick pan its worth the investment if this is a breakfast you have a few days of the month.
1. Whisk together all the ingredients for the pancake batter I use a smoothie blender on a high wix and blend for about 45 secs this will get bubbles into the mixture and makes a nice light batter , you want the mix to be able to coat the back of a wooden spoon with consististy of a double cream which has been stirred.
2. Heat your oil of choice (I used coconut oil ) in a small frying pan over medium heat. If you have a good nonstick pan you only need a small bit of cooking oil . When the oil has heated up, pour about ¼-cup measure of the batter into the centre of the pan and spread it out evenly. You know when to flip the pancake when you start to see bubbles popping up on the top of the pancake . Again all depends on what you like but a 1/4 of a cup of the batter mixture will make a pretty thick pancake and getting 8 pancakes from the measurements above
3. Repeat the process with the remaining batter. A nice added extra is a sprinkling of ohso Chocolate on top of the pancake when you pour it into the pan with some nut mix it gives some added texture to the pancake .We are just recommending the toppings that we think work
4. Mix the nuts ohso chocolate and algaroba syrup into greek yogurt , and add a big spoon full onto the top of your pancakes.
credit Char Holmes (@misscharholmes) and Simon from Cooking Ibiza @cookingsleepingibiza)