Protein Pancakes with Nutty Caramel Sauce

For the pancakes:

• 1 scoop (30g) Bulk Nutrients WPI, WPC, Thermowhey or Protein Matrix in Vanilla flavour
• 1 tablespoon coconut flour
• 1 tablespoon oat flour (blended oats)
• 1 tablespoon psyllium husk
• 2 teaspoon baking powder
• 1/2 cup almond milk
• 1 tablespoon chia seeds

For the sauce:

• 1 tablespoon peanut butter
• 1 tablespoon rice malt syrup
• 1 teaspoon coconut oil
• 1/2 cup blueberries - for topping

To make the pancakes:

1. Soak chia seeds in 1 tablespoon of hot water for 5 minutes to create a chia gel.
2. In a separate mixing bowl, combine protein powder, coconut flour, oat flour, psyllium husk and baking powder.
3. Add in the almond milk and chia gel and mix well until a batter forms.
4. Heat a tablespoon of oil in a frying pan and cook pancakes (2 tablespoons for one small pancake).

To make the sauce:

1. Combine peanut butter, rice malt syrup and coconut oil in a small dish and heat for 10 seconds in a microwave.
2. Serve pancakes topped with blueberries and sauce.