Banana and Spinach Pancakes with Toppings
Ingredients
- 1 mashed banana
- 1 egg or flaxseed egg
- A handful of spinach
- 1/4 cup almond milk
- 1 scoop (25g) vanilla protein powder
- 3 tbsp of wholemeal flour
Preparation
Combine all ingredients in a blender.
Heat a tablespoon of olive oil or coconut oil in a saucepan over medium-high heat.
Spoon the mixture into the pan to make mini pancakes.
Flip them to cook on both sides until golden.
Transfer to a plate when done.
They can be made the night before and eaten hot or cold.
Serve with desired toppings such as Greek yoghurt, frozen berries, almonds, and mixed seeds.
