Put all of the ingredients except for the oil into a blender and mix together. Add a little water if necessary to achieve the right consistency. The mixture should be quite thick yet runny enough to pour.
Heat some of the coconut oil in a large non stick pan over a medium/high heat. Pour one quarter of the mixture into the centre of the pan. Move the pan around gently to even out the mixture into a circular shape.
When small holes appear in the pancake, turn or flip it over and heat on the other side for 1-2 minutes.
Transfer pancake to a plate. Add more oil to the pan and repeat the process with the remaining batter.
These can be kept in the refrigerator for up to 2 days.
Serve with a dollop of Greek yoghurt, black cherries (fresh or frozen) and some grated dark chocolate.
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> 25g coconut flour
> 25g chocolate flavour whey protein
> 30g whole porridge oats (use gluten free oats if preferred)
> 2 medium sized eggs
> 1 egg white
> 1 tsp cocoa powder
> 1 tsp stevia/xylitol
> 20g dark chocolate (minimum 70% cocoa)
> 15g crunchy peanut butter (no added sugar)
> 10g organic coconut oil
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