Ingredients
- 2 medium-to-large ripe bananas
- 4 large eggs
- ⅔ cup oat flour
- 2 Scoops Ultimate Mens Shake, Brain Blend or Childrens Blend
- Butter, Coconut oil or ghee for cooking
- Vegan Option: Replace eggs with Nut or Seed Butter
- OPTIONAL: Add seasonal fruit, a drizzle of maple syrup, raw honey or hard cream.
Recipe
- In a medium mixing bowl, mash the banana with a large fork until it’s mostly smooth. Add the eggs (Nut or Seed Butter for vegan option) and whisk until the eggs are evenly incorporated into the banana.
- Add the flour and ultimate mens shake/Brain or Childrens Blend. Gently stir until combined, preheat the pan (the batter can be made up to 1 hour in advance) over medium-low heat (if using an electric pan, heat it to 170 degrees Celsius). Lightly oil the with butter, ghee or oil, wiping up excess with a paper towel
- Scoop ¼ cup batter onto the pan, leaving a couple of inches around each pancake. Cook until small bubbles form on the surface of the pancakes, approx 2 to 3 minutes.
- Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more. Repeat the process with the remaining batter, adding more butter or oil, adjusting the heat if the pancakes are turning dark on the outside before they are cooked through on the inside.
- Serve immediately or keep warm in a 90-degree Celsius oven. Leftover pancakes can be stored in the refrigerator for up to 3 days
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