517
CALORIES
39.6
PROTEIN (G)
71.4
CARBS (G)
9.2
FAT (G)
5.9
FIBRE (G)
Method
Blend oats, whey, baking powder, bicarbonate, honey, half the coffee and 100 ml almond drink until smooth. Rest for 3 minutes.
Cook four pancakes in a non-stick pan over medium-low heat for about 2 minutes on the first side and 1 minute after flipping.
Dissolve the remaining coffee in the remaining almond drink.
Layer the pancakes with small spoonfuls of yogurt and coffee mixture, then dust the top with cocoa.
ALLERGENS
Contains: Contains milk and almonds. Oats may contain gluten unless certified gluten-free.
STORAGE & REHEATING
Cooked pancakes keep refrigerated for up to 2 days. Store yogurt separately and assemble after reheating.
COACH NOTE
Coffee and cocoa bring the tiramisu flavour without relying on a large amount of added sugar.
EQUIPMENT
Mixing bowls, digital scales, knife, chopping board and the cooking equipment named in the method.
PRACTICAL ADJUSTMENTS
Use certified gluten-free oats where required and a suitable dairy-free protein powder and yogurt for a dairy-free version.
FREEZER GUIDANCE
Freeze unfilled pancakes for up to 1 month with baking paper between them.
DIETARY SUITABILITY
As written: Vegetarian, high protein. Recalculate after substitutions.