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...when I was a kid, I always used to ask for pancakes for dinner.


Now we can make a healthier version of this traditional breakfast treat.


2 over-ripe bananas, fresh or frozen

2 eggs

1/4 cup unsweetened almond milk

1 tsp cinnamon

1 tsp vanilla

1 tsp baking powder or baking soda

½ tsp sea salt or himalayan salt

½ scoop clean protein powder (optional)


  1. FULLY thaw the bananas if frozen. They cannot be frozen in the recipe.

  2. Blend all the above ingredients in a blender or using a handheld mixer until smooth.

  3. Heat 1 tbsp coconut oil in a frying pan over medium to med/high heat.

  4. Pour or scoop the batter into the frying pan, using ¼ cup measurement for each pancake.

  5. Make pancake small, about 2 inches in diameter.

  6. Cook for 5 minutes each side until golden brown.

  7. When serving, you can sprinkle with berries and one tsp of stevia or monk fruit sweetener.

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