Bimuno Daily 30 sachet box


  • 4 eggs
  • 400g fine almond flour
  • 1 Bimuno sachet
  • 1tbsp pure vanilla extract
  • 2tbsp beetroot powder
  • 1 and a half tsp baking powder
  • 110ml cashew milk (or milk of choice)
  • 1 heaped tbsp of melted ghee or coconut oil
  • 40g raspberries & blackberries
  • Dollop of coconut yoghurt (or yoghurt of your choice)
  • Optional extras - 1tbsp collagen and/or add 1tsp of sweetener of your choice

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  • Into 1 bowl place your almond flour and baking powder. Whisk together.
  • In a separate bowl whisk your eggs, Bimuno powder, vanilla extract, beetroot powder, milk and oil. Then gently fold this mixture into the almond flour.
  • Grease your cooking pan and place on a medium heat. It’s best to use a pan with a lid to cook the pancakes through well and allow them to rise.
  • Spoon in your mixture (roughly a ladleful) and gently form a pancake shape, one or two at a time works best, and then place lid on quickly.
  • Cook for 3 minutes on one side, flip over gently, and then another 2 minutes on the other side.
  • Serve with your berries and a dollop of your yoghurt of choice.