INGREDIENTS:

For the Pancakes:

  • 1 bag Koja Protein Pancakes (purchase at Reception)
  • 100ml milk (we like almond milk)
  • 1 free range egg or see bag for a vegan alternative

Toppings:

  • Blueberries
  • Banana
  • Fruit of your choice
  • Shredded Coconut (optional)

Sauce: Tahini Caramel:

  • 2 tbsp hulled tahini
  • 1 Tbsp rice malt syrup (honey or maple syrup)
  • 1 Tbsp hot water

 METHOD:

  1. Make the pancakes according to instructions.
  2. Mix the tahini, rice malt syrup and hot water together to make the caramel. Add more water if it’s too thick.
  3. Drizzle the caramel over the pancakes and add your toppers
  4. Enjoy!