137 CALORIES PER PANCAKE // MAKES 4
3 Large eggs
1 Teaspoon of vanilla essence
1 Teaspoon of coconut oil
1 Teaspoon of cinnamon
For starters, peel and chop up the bananas and add into a food processor. Blend along with the
eggs and vanilla essence into a smooth and creamy consistency.
Using a frying pan on medium to high heat, put the coconut oil in until melted. Once melted pour in the pancake batter into small circle portions roughly the size of your hand.
Cook for a minute to a minute and a half until crispy on bottom, then flip over and cook for
another minute. and turn off heat.
You can either serve singularly or in a stack, dust with cinnamon and its ready to be eaten.