2 whole eggs
1 ripe banana
3 tbsp oat flour
1 scoop (about 20-25g) vegan vanilla protein powder
Tsp baking powder
Pinch sea salt
Coconut oil for cooking
In a blender, combine the above ingredients and blend until smooth and creamy. You can add a splash of non-dairy milk if the batter is too thick.
Heat a little coconut oil in a non-stick frying pan over a medium heat.
Once the pan is nice and hot, pour in a small amount of the batter and cook until bubble begin to appear o the surface. Flip and cook on the other side.
Repeat this process for the remaining mixture, then stack and serve your pancakes.
Here I’ve topped mine with some almond butter and warmed frozen blueberries.