Makes 2 Servings
Macros: 394 Cal, Fat 17g, Carbs 29g, Fibre 4g, Protein 33g
2 Banana (plus extra for topping)
1/2 cup Vanilla Protein Powder
1 tbsp Coconut Oil
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 medium heat. Once hot, pour the batter into the skillet, roughly 1/4 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 up.
Transfer to a plate and top with additional banana slices. Enjoy!
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