MAKES 4 SERVINGS

193 calories | 14g carbs | 14g protein | 9g fat (per serving)

INGREDIENTS

• 4 eggs and 1 egg white

• 25g vanilla or chocolate whey or rice protein powder

• 1 medium sized banana

• 40g gluten free porridge oats

• 1 tsp cinnamon

• 2 tsps stevia

• 15g coconut flour

• 15g coconut oil

INSTRUCTION

Put all of the ingredients in a blender and mix together. Add a little water if necessary to achieve the right consistency. The mixture should be quite thick but easy to pour. 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 for1-2 minutes. Transfer to a plate. Add more oil and repeat with the remaining batter.

NOTE: Can be kept in the fridge for up to 3 days.