Woke up this morning and had pancakes on the brain. The White Chocolate & Raspberry pancakes from Aubergine Cafe in West Kirby on the Wirral to be precise. Alas, contrary to Beyonce’s beliefs, I did not wake up flawless and didn’t fancy dealing with my hot mess of a hair situation before getting my pancake fill so TO THE KITCHEN it was.

Grabbing what I could from the cupboards I knocked together a fairly decent alternative with the added benefits of chocolate protein powder, gluten free oat flour and fresh raspberry sauce. So here I am, a very full girl sat in front of her laptop and an empty plate, sharing the recipe with you now…

FYI – the recipe below does make 3 medium-sized pancakes (enough for one person). Just double up for two people, duh.

My third one just unfortunately met its demise in the bin after being burnt to a cinder. Don’t Instagram and flip, kids. It’s not big and it’s not clever.

For the raspberry ripple sauce:

You’ll need:

2 tablespoons of plain yogurt (I used the Alpro one)
1/3 cup of frozen raspberries
A few drops of natural vanilla extract (or honey, or maple syrup)

Method:

Put the raspberries in a pan on medium heat with a splash of water
Add in your chosen sweetener
Let it simmer until it’s a nice gloopy, thick sauce
Stir regularly throughout
Set aside to cool
Once your pancakes are ready, put your yoghurt into a bowl (or straight onto your stack) and swirl the raspberry mixture into it.

For the chocolate banana protein pancake recipe:

You’ll need:

1 very ripe banana (the spottier the better)
1 tablespoon of coconut oil
1 teaspoon of maple syrup or honey
1 small/medium egg
1/2 cup of oats
1/4 teaspoon of baking powder
1 heaped teaspoon of chia seeds
Pinch of salt
1 scoop of chocolate protein powder
1/4 teaspoon of cinnamon/nutmeg (optional)

Method:

Whizz your oats up in a blender to form a fine powder and set aside
Mash your banana up in a big bowl
Melt your coconut oil in the microwave (only needs a few seconds)
Add your coconut oil, egg and maple syrup/honey to the mashed banana and mix thoroughly
Whisk your oat flour, protein powder, chia seeds, baking powder, salt and spices together in a separate bowl
Pour the wet ingredients onto the dry and gently mix, just until well combined
Leave the mixture to sit for 10 minutes
If the mixture becomes a little thick, just add a small splash of water to loosen it
Spray a frying pan with coconut oil (or cooking oil of your choice) on a medium heat and sizzle away

Ta-da! Let me know what you think of them over on Twitter @hihungryharriet!

This recipe is far from perfect and always open to tweaking so if you’ve got any pearls of wisdom on whipping up bomb-ass pancakes then please do share them with me in the comments below.