INGREDIENTS

2 eggs
1 large mashed banana
2 tbsp Nut butter (we use Almond or Cashew)
1 tsp Cinnamon
2 tbsp Coconut Flour
1/2 tsp Baking Soda
A splash of plant based milk (I used Almond milk) (The batter should be pretty thick – but if it’s TOO thick you may need more milk – if it’s too thin, a little more flour)

METHOD

Combine the ingredients into a bowl until you have a batter like mixture.

Melt a dollop of Coconut Oil in your frying pan, and make small, thick pancakes for best results.
The batter should be nice and thick. It should be really thick – so it JUST pours out. Think American style pancakes, not English crepes. Small thick pancakes rather than big and thin.

Finished off with your choice of topping:
fruit, berries, honey, maple syrup, mixed nuts, cinnamon, etc.

NOTES

These are PERFECT for a lazy weekend brunch and you can keep leftovers to reheat during the week! Don’t forget to share your creations with me on Facebook and Instagram <3