4 medium sized eggs
1 egg white
25g vanilla or chocolate flavour
whey or rice protein powder
1 medium sized banana
40g whole porridge oats (use
gluten free oats if preferred)
1 tsp cinnamon
2 tsps stevia or honey
15g coconut flour
15g organic coconut oil
MAKES 4 PANCAKES

PER PANCAKE:
193 Calories
14g Carbs
14g Protein
9g Fat

Put all of the ingredients except for the oil into a blender and mix together.
Add a little water if necessary to achieve the right consistency.
The mixture should be quite thick but pourable.
Heat a small amount of the oil in a large non stick pan, over a medium / high heat.
Pour a quarter of the mixture into the centre of the pan.
Move the pan around gently to even out the mixture into a circular shape.
When small holes appear in the pancake, turn (or flip) it over and heat on the other
side for 1-2 minutes.
Transfer to a plate.
Add more oil and repeat with the remaining batter.
Store any leftover pancakes in an airtight container and refrigerate for up to 3 days.