For this Protein Flapjack Stack you’ll need:
Serves 2 and makes 8 to 9 small-medium flapjacks
40g whey protein (some good old @usnsa vanilla whey)
40g oats
20g coconut flour (can sub with some more whey protein or oats)
100g plain yogurt
60g banana (half a banana)
1 egg
Pinch of salt
1 tsp baking powder
Sweetener of choice (I like using erythritol)
A liiiiiiittle splash of milk, like a tablespoon or two. Your batter shouldn’t be too runny, otherwise you’ll end up making Protein Crepes (which wouldn’t be the worst). If the batter is too runny, add another 5g of coconut flour or psyllium husk powder.
Put all your ingredients in a blender. In a greased heated pan, pour out about 2 tbsp of batter to make each flapjack. Cover the pan for a few minutes so that it can cook, then flip it onto its other side for another minute or two. Continue until all your batter has been used up. Top with whatever your heart desires.
I layered my Protein Flapjack Stack with protein yogurt, banana slices and then garnished it with blueberries and a @pb2southafrica drizzle.