Serves 1
Directions
- 1Mix all ingredients for the base batter.
- 2Add 1 tsp cinnamon to batter.
- 3Mix brown sugar, cinnamon, batter and melted butter.
- 4Swirl cinnamon mixture into batter using a piping bag.
- 5Put the pancake into the oven.
- 6Drizzle icing over the pancake.
- 7Add raspberries into the batter.
- 8Put the pancake into the oven.
- 9Drizzle Biscoff on top of pancake once baked
- 10Soak and mash the pitted date.
- 11Mix flour with the batter.
- 12Put the pancake into the oven.
- 13Mix sugar-free maple syrup with biscoff.
- 14Drizzle the mixture on top of the pancake.
Ingredients
- 40 g all-purpose flour
- 40 g oat flour
- 50 g Greek yogurt
- 100 ml almond milk
- 25 g protein powder
- 0.25 tsp baking powder
- 1 egg
- 1 pitted date
- 0.25 tsp cinnamon
- 5 g Biscoff
- 5 g Biscoff
- 10 ml sugar-free maple syrup
- 60 g frozen raspberries
- 5 g Biscoff
- 10 g melted Biscoff
- 1 tsp cinnamon
- 1 tbsp brown sugar
- 1 tsp cinnamon
- 1 tsp batter
- 5 g melted butter
- 10 g icing sugar
- 5 g lite cream cheese
- 5 ml almond milk
Equipment
bowlsspoonspiping bagoven
Tips
- Bake at 180°C (350°F) for 20–25 mins.
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