(GF, VG, Refined Sugar Free, Egg free)

Makes 4 regular size or 8 small


    • 1/2 scoop HF protein, vanilla
    • 1.5 tsp beetroot powder
    • 1/2 cup buckwheat flour
    • 1 tbsp stevia
    • 1/2 tsp baking power
    • 1 medium-sized banana, very ripe
    • 2 tbsp coconut oil, melted
    • 1 tsp vanilla extract
    • 1/2 cup of milk of your choice


    1. Mix all dry ingredients together in a bowl.
    2. In a separate bowl, blend all wet ingredients with a hand mixer until smooth.
    3. Pour the dry mixture into the wet and combine well without overmixing.
    4. Heat a non-stick pan or regular pan with some vegetable oil over medium heat.
    5. Fry the pancakes until small bubbles appear and then flip and let cook until golden brown.
    6. Serve with whipped pink coconut cream – simply add some beetroot powder to your chilled coconut cream and whisk until fluffy – and peanut butter.