2 ½ cups flour
1 tsp salt
2 tsp baking soda
2 Scoop protein powder
1 tsp cinnamon
1 tsp nutmeg
1 ½ cups almond (or any nut) milk
2 eggs
4 tbsp olive oil or coconut oil & a bit extra for cooking
Biscoff spread
Biscoff biscuits
Ice cream of choice (we used vanilla bean)
Berries optional for serving


  1. Combine all dry ingredients in a medium mixing bowl
  2. Add eggs & mix
  3. Add oil & mix
  4. Add milk & mix until well combined
  5. Add oil to pan and heat over medium low heat. Once the oil is hot, add ladleful of batter to the pan
  6. Cook for 2-3 minutes, until bubbles start to appear on the surface and around the edges. Flip the pancake and cook for a further 1-2 minutes until goldenbrown. Repeat with the remaining batter
  7. In the meantime, heat the biscoff spread in a small saucepan on low heat. Stirring often so as not to burn
  8. Serve the pancakes with the biscoff drizzle, biscoff biscuits roughly crushed, berries & a scoop of your favourite ice cream