Ingredients:

Pancakes:

• 120 gm flour
• 3 tbsp cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 large, ripe banana
  mashed)
• 150 ml plant based milk
• 3 tbs plant based yoghurt
• 2 tbsp agave syrup
• 1-2 tbsp coconut oil
• Banana slices, for toppings

Peanut butter & Cream cheese frosting:

• 100 gm vegan cream cheese
• 2 tbsp agave syrup
• 2 tbsp peanut butter
• 4-5 tbsp whipped cream
• 1/2 tsp Rawnice Blue Spirulina Powder
• 1/2 tsp Rawnice Matcha Powder

Directions:

Pancakes:

1. In a bowl, mix all wet the ingredients: mashed banana, milk, yoghurt, syrup and coconut oil. Stir well.
 
2. In another bowl, combine dry ingredients : flour, cocoa, baking powder and soda.
 
3. Add the dry ingredients to the wet mixture.
 
4. Cook the pancakes on medium heat, around 2 minutes on each side.
 
5. Serve with the banana slices and peanut butter & cream cheese frosting on top!

Frosting:

1. In a bowl,use an electric mixer to combine the cream cheese with agave syrup and peanut butter.
 
2. Add the whipped cream and beat until well combined.
 
3. Divide the frosting in two. Add the blue spirulina in one part, and the matcha in the other. Mix until the color is well incorporated.
 
4. Spread on top of your pancakes. Or use a piping bag and your favorite tip to pipe decorate!