Choc Raspberry Breakfast Pancakes

Choc Raspberry Breakfast Pancakes

High energy, Protein rich | gluten, dairy and refined sugar free recipe

Breakfast should not only be quick, easy and delicious, but it should fuel your day in the best way and have you feeling amazing for hours! These delicious pancakes are super quick to make, plus they truly pack an energy punch.

Complete with protein, fibre and incredible energy from my Luke Hines MCT Keto Tonic by Cocolife, you can even make the batter the night before so its ready to hit the hot pan in the morning and be on your plate in minutes!

Throughout my Luke Hines 10 Online Program, I include a delicious and healthy pancake recipe like at the end of most weeks to keep breakfast fun and exciting whilst still keeping you on track to achieve ultimate health and happiness.

For 200 more low carb and keto meals like this get started with with 10 weeks of meal plans and shopping list, along with mindset coaching, a complete gut health protocol and daily 10 minute moves. Find out more information here

Here is the recipe and get started with your own Luke Hines 10 Program today.

Note: For these to be low carb keto you will need to utilise a sugar substitute and I highly recommend Lokanto Monk Fruit Sweetener which is available at some health food stores or at available in Australia at iherb. Otherwise simply use good quality honey, maple syrup or coconut nectar for a paleo version.

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  • Ingredients

    For the Pancake

    2 free-range eggs whisked
    1 banana medium, mashed
    1 teaspoon of my MCT Keto Tonic
    1 tablespoon almond meal or protein powder or banana flour, or coconut flour
    1/4 teaspoon cinnamon or vanilla bean powder
    1 tablespoon coconut oil (or grass fed butter) for frying


    For the Topping

    1/4 cup raspberries (or favourite berries) fresh or frozen defrosted
    1 tablespoon coconut yogurt or cream
    1 teaspoon raw cacao nibs (or pinch of cacao powder), optional


    For Low Carb option - leave out the banana

  • Method

    For the pancake batter, in a bowl combine the whisked eggs, mashed banana, almond meal or protein powder, and vanilla bean and mix well to combine. I often find using a whisk incorporates things really well.

    Heat your coconut oil or butter in a fry pan over medium heat. Pour in the batter to your preferred size depending on how many people you are cooking for. Cook for 2-3 minutes on one side before flipping and continuing to cook for another 1-2 minutes.

    Serve on your plate topped with the raspberries, coconut yogurt or cream and raw cacao nibs or powder (optional) as your chocolate boost and enjoy!

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