Recipe: Mango Berry Pancake Stack

A stack of pancakes

An easy and delicious breakfast that tastes like a tropical holiday!

A great source of slow-releasing complex carbs,  high antioxidants and anti-inflammatory compounds. Perfect for recovery and refuelling.

 

Serves 1

Total time: 20 minutes

Vegetarian, vegan, gluten free, refined sugar free, dairy free

 

Ingredients:

  • 1 cup (140g) buckwheat flour
  • 1 banana
  • 1 cup (250ml) almond milk
  • 1 tsp bicarb soda
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract 
  • ½ tsp turmeric

 

For toppings:

  • 1-2 tbsp almond butter
  • ½ apple, diced
  • 1 fresh mango cheek, chopped
  • ½ cup fresh or frozen raspberries

 

Method:

1. Add all ingredients into your blender and blend until smooth.

2. Allow to thicken for a few minutes before cooking, then pour 2 tbsp batter at a time into a pre-heated non-stick pan.

3. Cook until firm, then flip and cook other side.

4. Layer pancakes on a plate and top with chopped mango, apple and raspberries, and drizzle with nut butter.

 

This recipe is part of the HBF Run Meal Plan, created by Janina Gelbke, an ambassador of HBF Run for a Reason.