- 2 bananas, reserve one half for frying
- 1 dl / 1/3 cup almond flour
- 1 dl / 1/3 cup desiccated coconut
- 1 dl / 1/3 cup plant milk of choice
- 2 scoops (20 g) PB protein powder
- 2 eggs
- 1 tsp baking powder
- 1 pinch sea salt
- Coconut oil, for frying
Here's how you do it
Add 1 1/2 banana to a blender along with the rest of the pancake ingredients and blend until smooth. Slice the remaining banana into thin rounds.
Heat a little oil in a 20 cm non-stick frying pan on a medium-high heat.
Pour three little pancakes into the pan. Add 1-2 banana slices on top of each pancake. Fry for about 1 minute, or until small bubbles appear on the surface and the bases are golden. Carefully flip each pancake with a thin spatula and fry the other side for a further minute or until golden. Transfer the cooked pancakes to a plate and repeat with the rest of the batter (you may need to reduce the heat slightly after the first batch).
Build a stack and serve with fresh berries and a drizzle of maple syrup or honey.