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

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.