- serves 3
- prep time 15 minutes
- cooking time 20-22 mins
Ingredients
| Almond Base | |
|---|---|
| 40g | Almond Butter |
| 20g | Sugar Free Maple Syrup |
| Dash of Hot Water to Desired Consistency | |
| Pancake Bowl Base | |
|---|---|
| 1 | Egg (Can sub for Flax Egg Replacement) |
| 50g | Vanilla or Plain Yoghurt (can use DF) |
| 70ml | Your Choice of Milk |
| 35g | All Purpose Flour (or GF Flour) |
| 25g | Macro Mike Vanilla Buttercream Almond Protein |
| 1 tsp | Sweetener of Choice |
| 1/2 tsp | Baking Powder |
| 1/4 tsp | Almond Essence (optional) |
| 30g | Flaked Almonds |
| 1/3 | Almond Paste Mixture from Above |
Macros
per serving
- protein 37g
- fat 19g
- carbs 33g
- calories 475
Recipe by: @eliya.eats
If your mornings are looking busy, you should try meal prepping these Almond Croissant Pancake Bowls!🥞 They are high in protein using our Vanilla Buttercream Almond Protein, keeping you fuller for longer.💪🤤
Steps
-
Preheat oven to 180c or 356 F. Mix the almond paste ingredients until well combined, then set aside.
-
Add each ingredient into each oven safe glass bowl and mix well (3 in total).
-
Evenly divide the almond paste mixture onto each of the pancake bowls and swirl into the batter. Top with 10g flaked almonds on each bowl.
-
Bake for 20-22 minutes. Remove from the oven and let cool for 5-10 minutes.
- Serve with a dash of monkfruit icing sugar and sugar free maple syrup and enjoy (or normal icing sugar/maple syrup).
