Recipe type: Breakfast, Brunch
- eggs, 3 whole
- banana, 2 medium
- ground flaxseeds, 2 Tbsp
- large flake oats, ½ cup
- cinnamon, ½ tsp
- sea salt, pinch
- vanilla extract, 1 tsp
- stevia extract *optional
- Place all ingredients in a mixer or blender. This makes for easy clean-up with very few dishes. Blend for 1 minute
- Use a non-stick pan or grill. Use a little coconut oil or coconut oil spray to coat the pan.
- Cook for about 20-30 seconds per side - keep an eye on these guys because they will burn!
Serving size: 6 pancakes Calories: 342 Fat: 13 g Carbohydrates: 43 g Sugar: 14 g Sodium: 364 mg Fiber: 7 g Protein: 15 g
These pancakes are a breeze to whip up and taste delicious. These can be made vegan without the eggs, but I would recommend making a “flax or chia egg” by adding water to the seeds to make a gel prior to whipping up. These can also be made more simple by just combining banana and egg and cooking.
The topping here is PB2 – powdered peanut butter…..more to come on this fantastic ingredient soon.
I have paired these pancakes with plain greek yogurt, frozen mixed berries and drizzled with a little maple syrup.
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