...when I was a kid, I always used to ask for pancakes for dinner.
Now we can make a healthier version of this traditional breakfast treat.
2 over-ripe bananas, fresh or frozen
1/4 cup unsweetened almond milk
1 tsp cinnamon
1 tsp vanilla
1 tsp baking powder or baking soda
½ tsp sea salt or himalayan salt
½ scoop clean protein powder (optional)
FULLY thaw the bananas if frozen. They cannot be frozen in the recipe.
Blend all the above ingredients in a blender or using a handheld mixer until smooth.
Heat 1 tbsp coconut oil in a frying pan over medium to med/high heat.
Pour or scoop the batter into the frying pan, using ¼ cup measurement for each pancake.
Make pancake small, about 2 inches in diameter.
Cook for 5 minutes each side until golden brown.
When serving, you can sprinkle with berries and one tsp of stevia or monk fruit sweetener.