Whisk the eggs, protein powder and almond flour into a smooth, fairly thick batter. If needed, stir thoroughly so no lumps remain.
Heat the coconut oil in a frying pan over a medium heat. Drop small portions of batter into the pan and shape them into pancakes.
Cook the pancakes on the first side until the underside is golden brown. Flip them carefully and finish cooking until fluffy inside and lightly browned outside.
Put the berries in a small saucepan and heat gently. Let them reduce until you have a warm, fruity sauce.
Take the berry sauce off the heat as soon as the berries are soft. Stir briefly so the consistency is even.
Stack the pancakes on a plate and spoon the hot berries over them. Best served warm straight away.
Good to know
When mornings need to be quick, these pancakes are just right. They're soft, warm and still feel nice and uncomplicated.
Swaps
Almond flour → oat flour (provides complex carbohydrates and fibre; gluten-free oat flour if needed). Protein powder → low-fat quark in the batter or as a topping (provides protein and calcium). Coconut oil → ghee (heat-stable and aromatic; contains milk). Berries → cherries or plums (also fruity, with natural plant compounds).
Allergens
Contains egg and almonds (tree nuts); depending on the protein powder, it may also contain milk. Usually suitable for children in small portions that are easy to chew; in pregnancy, fine as long as the eggs are cooked right through.
