Holy-moly Banana Pancakes

These “pancakes” are absolutely incredible. They are extremely easy to make, only contain a few ingredients and are perfect pre or post-ride. They are gluten and diary free and can be dressed up with any toppings that you can imagine.

In Winter, we love the warm berry coulis and a dollop of Greek yogurt.

 

Ingredients (serves 1):

▪ 1 tablespoon coconut oil or butter

▪ 1 banana

▪ 1/2 tablespoon nut butter (we love almond)

▪ 2 eggs (from happy chickens)

▪ 1/2 teaspoon ground cinnamon


Berry coulis:

▪ 1/2 cup strawberries or berries of your choice (go frozen if need be!)

▪ 1 teaspoon balsamic vinegar


Directions:

1. Put the banana, nut butter, eggs and cinnamon in a blender. Blend until well mixed and a little fluffy.

2. Meanwhile, heat a large pan over medium heat and add the coconut oil or butter. Once hot, slowly pour the pancake mixture into the pan (into circles about 3 inches across). When bubbles start to form on the top surface, flip the pancakes and cook through second side.

3. For the topping, defrost the strawberries in a small pot or microwave until soft. Add the balsamic vinegar and mix well using the back of a fork. Topping should be sauce-like.

4. Serve with a dollop of Greek or coconut yogurt. Delicious with coconut flakes, sliced banana or fresh berries too.

Thanks to our Women's ambassador Lizzy Marsh for contributing this recipe.
Follow her here:  www.lizzyjmarsh.comhttps://www.facebook.com/lizzyjmarsh/  or @lizzyjmarsh