Pancakes with almond butter and raspberries
Mix egg with milk, add flour, a pinch of salt and stir well.
Fry pancakes in a preheated pan for 2 minutes each side.
Spread almond butter over pancakes, garnish with raspberries and sliced banana.
- raspberry (fresh or frozen) - 50 g
- whole wheat flour - 50 g
- banana (medium) - 1/2 piece
- egg - 1 piece
- unsweetened almond milk - 100 ounce
- coconut oil - 1 tsp.
- almond butter - 1 tablespoon
- Protein 19 gr
- Total Fat 21.3 gr
- Carbohydrates 44.4 gr
- Sugars 17.4 gr
- Cellulose 9.7 gr
- Calories 515 kCal