15g Protein Powder
50g Gluten free rolled oats
1 tsp Cinnamon
1 tsp Coconut oil
1 tbsp Full fat yoghurt
1/2 tsp Poppy seeds
Place the banana, eggs, protein powder, oats and cinnamon in a blender and whizz for a few seconds until smooth.
Melt the coconut oil in a frying pan and swirl I around the pan to coat the base evenly. Add enough batter to the pan to make a palm-sized pancake and cook for 60-90 seconds, until set underneath. Flip and cook the other side, pressing it down slightly as it rises.
Remove the pancake from the pan and keep warm while you make more with the remaining batter, scraping out the bowl to make use of every last bit.
Serve with the yogurt and strawberries. Sprinkle with poppy seeds for a little extra crunch.