Ingredients
- 60 g tiger nut protein porridge raspberry-coconut or natural
- 40 g gluten-free oats (or more porridge powder)
- 1 ripe banana
- 2 organic free-range eggs or vegan substitute
- 100 ml plant-based drink
- 1 tsp baking powder
- 1 tsp coconut oil (for the pan)
- Optional: 1 tsp vanilla extract or cinnamon
- Topping: raspberries, coconut yogurt, strawberry granola / crunch
How to make it:
- Finely grind the oats (if used) in a blender or use them directly.
- Mash the banana with a fork.
- Mix all ingredients (except coconut oil) into a smooth batter – rather thick.
- Heat a pan with a little coconut oil.
- Cook small pancakes (approx. 2–3 minutes per side, until golden).
- Serve with coconut yogurt, raspberries, and some tiger nut / strawberry crunch.



