1 cup (120g) buckwheat flour

1 banana, chopped

1 tsp. ground cinnamon

2 scoops (60g) vanilla protein powder

1 egg

¾ cup (175ml) almond milk

1 tbsp. coconut oil

4 tbsp. raspberries, to serve

2 tbsp. Greek yogurt, to serve

1 tbsp. honey, to serve

1. Place the buckwheat flour, banana, cinnamon, protein powder, egg and almond milk into a food processor or high-speed blender and blitz to form a smooth pancake batter.

2. Heat 1 teaspoon of coconut oil in a large skillet over a medium-high heat. Pour roughly 2 tablespoons of the pancake batter, per pancake, into the pan. Cook for about 2 minutes then flip and cook for a further 2 minutes on the second side. Repeat the process with the remaining pancake batter.

3 .Crush the raspberries in a bowl and mix in the Greek yogurt. Stack the pancakes on a plate, layering through the raspberry yogurt.

4. Serve topped with fresh berries and a drizzle of honey.