Ingredients:
2 Bananas (plus extra for topping if you would like)!
4 Eggs
½ cup Vanilla Protein Powder
1 tbsp Coconut Oil
Directions:
- In a large bowl, mash the bananas. Add the eggs and protein powder. Mix well until a batter forms.
- Melt the coconut oil in a large skillet over a medium heat. Once hot, pour the batter into the skillet, roughly ¼ cup at a time. Cook for 3 minutes, or until the top starts to bubble slightly, and flip. Repeat the process until all the batter is used.
- Transfer to a plate and top with additional banana slices.
- Enjoy!
Notes:
Leftovers: Refrigerate in an airtight container for up to three days. Freeze for up to one month.
Serving Size: One serving is approximately two pancakes.
Additional Toppings: Honey, maple syrup, pureed fruit sauce, nut butter, chocolate chips and/or chopped nuts.
