Makes 2 servings
Macros: 332 cal, fat 12g, carbs 51g, protein 8g, fibre 8g
3/4 tablespoons unsweetened shredded coconut
1/2 teaspoon cinnamon
1/2 teaspoon vanilla
3/4 tablespoons coconut oil, or ghee
2 tbsp pure maple syrup
1 cup fresh raspberries
NOTE: If you want to enjoy these on a busier morning
without the mess, make them ahead of time, then warm them in the toaster oven or in a pan.
Beat the eggs with a wire whisk. Mash the bananas and stir into the eggs. Stir in shredded coconut, cinnamon, and vanilla. Heat some of the coconut oil in a pan over medium high heat
until shimmering. Pour batter, a quarter cup at a time, into
the pan and cook as you would a regular pancake. Flip to brown on both sides and serve with a drizzle of maple
syrup and fresh berries.