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Sarah Stokes Nutrition

May Recipe

Banana and oat pancakes

Ingredients (makes 4 small pancakes)

1 ripe banana
3 tablespoons gluten free oats
I large egg, beaten
1 tbsp coconut oil, melted (or a basic olive oil, not extra virgin)
Coconut oil or butter (or mixture of both) for frying


Method

Place the first four ingredients in a high speed blender (such as a NutriBullet) and process to form a smooth batter.

Heat a frying pan over a medium heat with a little coconut oil and/or butter. Pour spoonfuls of the batter into the frying pan. Wait for the top to bubble slightly, before flipping over and browning on the other side. Repeat with the remaining batter.

Serve with berries and natural organic ‘live’ yoghurt (or coconut yoghurt), sliced banana, or just spread with a little butter. Or a few pieces of dark chocolate melted on top! (at least 70% cacao).





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