These pancakes are easy to make and a fast family favorite. I learned a basic recipe from my nutrition professor in grad school and was quickly hooked. While I’ve made some enhancements to improve the consistency, these babies are still super simple and have great flavor. The pancakes themselves are gluten free, dairy free, and nut free.
1 Ripe banana, smashed
2 Eggs
1 tablespoon of tapioca flour
1 cap of vanilla
Optional add in: half scoop of your favorite protein powder
*whisk together*
Recommended: use a small amount of coconut oil to oil the pan in between pancakes
To serve:
Pan sear fruit and top with coconut Greek yogurt as whipped cream and honey
OR Add in dark chocolate chips and top with peanut butter
OR 1 scoop dark chocolate peppermint fruits and greens sprinkled over top (I use NutriDyn)
