I don’t mean to toot my own horn, but these are by far the best clean pancakes I have ever tasted! They are the perfect combination of fluffy, moist, and sweet (but not too sweet!). They are also a blessing to cook – they don’t take too long, don’t stick to the pan, and were nice and easy to flip! Made from simple ingredients, these are a great breakfast that feels like a cheat but isn’t! Happy tummy, happy thighs 😉
Ingredients (Makes approx 3 pancakes; serves one)

40g rolled oats (note for a lower carb version you could substitute for almond meal)

14g coconut flour

2 egg whites

60 ml unsweetened almond milk

50g mashed banana (the riper the better)

a pinch of bi-carb soda

Toppings

50g Chobani 0% Greek Yoghurt

75g blueberries

10ml sugarfree maple syrup
Macros (not including the toppings) – Cals: 229 P:17g F:5g C:46g

Method:
1. Blend the oats and coconut flour in a blender or food processor for a few seconds until it forms a powder.

2. Transfer dry ingredients to a bowl and add the almond milk, egg whites, mashed banana and a pinch of bi-carb soda, stirring until well combined.
3. Heat a little bit of organic butter or coconut oil in a frying pan on medium heat.
4. Add 1/3 of the mixture at a time to the pan, using a spoon to ensure it is spread evenly.
5. Cook for approx 2-3 minutes or until the underside of the pancake has firmed, then flip and cook for a further 1 minute.
6. Transfer pancake to a plate and repeat with the remainder of the mixture.
   TIP: Keep cooked pancakes covered with a plate or aluminum foil to keep them warm while making the rest of the pancakes.
7. Top pancakes with greek yoghurt, blueberries and sugar free maple syrup or toppings of your own choice.
8. Enjoy! 🙂