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GF · V
Every word in this recipe title sounds delicious, doesn’t it? Well these fluffy American classics don’t disappoint. Trust us, our cinnamon spiced almond butter topping won’t disappoint.
  • 12 cup (125ml) buttermilk **
  • 1 large egg
  • 1 tsp vanilla extract
  • 12 cup (70g) wholewheat flour (or gluten free)
  • 14 cup (30g) vanilla protein powder (or natural protein powder)
  • 1 tsp baking powder
  • 1 tbs almond butter (or other nut butter)
  • 1 tsp maple syrup (honey or rice malt syrup)
  • 14 tsp ground cinnamon
  • 12 cup (70g) fresh raspberries
This method is based on 1 serving
  1. Whisk buttermilk, egg and vanilla together in a bowl.


  2. Add flour, protein powder and baking powder and mix until combined, adding a little water if mixture is too thick.


  3. Heat a non-stick skillet over medium heat. Working in batches, place heaped spoonfuls of mixture into the skillet and cook for 2-3 minutes each side until lightly golden and cooked through.


  4. Whisk together almond butter, maple syrup and cinnamon until light and smooth, adding a little hot water to thin if the mixture is too thick.


  5. Divide hotcakes between serving plates. Spoon over almond butter and top with raspberries to serve.


    **Hack: To make your own buttermilk, mix 2 tsp vinegar or lemon juice with 12 cup of milk and let stand for 5 minutes.


Based on 1 serving
Energy (kJ) 2792
Energy (cals) 667
Protein 46.5g
Fat 21g
Sat. Fat 4.3g
Carbs 64.3g
Sugar 17.8g
Fiber 15.6g