Recipe of the week: Protein Banana Pancakes

Ingredients: 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
Method: 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