My favourite healthy breakfast, these delicious pancakes take only 15 minutes to prepare from start to finish. They are the perfect snack for the whole family, even my toddler will happily eat a whole stack of these in 5 minutes for breakfast!
They are always low in carbs, fat & sugar too!
1 Scoop Trimbella Banana shake
75g gluten free oats (2 ½ Trimbella scoops)
3 large eggs
1 scoops (oat milk, or your choice of milk)
Recommended toppings: Fresh blueberries, chopped banana, coconut yogurt and honey.
How to Make:
⦁ Prepare some fresh blueberries, extra chopped banana, and honey ready for when the pancakes are cooked.
⦁ Add your choice of milk, chopped up banana, oats, Trimbella shake & eggs into a blender and blend for 2 minutes or until the mixture is completely smooth with no lumps from the oats.
⦁ Heat a small amount of coconut oil in a flat frying pan on a medium heat, using a large scoop, pour your mixture into the pan in 2 small round circles leaving enough space for them not to touch. Cook for approximately 2 minutes, checking underneath is a nice golden colour. Turn the pancake over using a flat spatula and cook the other side for a further 2 minutes or until the other side is golden also.
⦁ Now flip your pancakes out of the pan and add your toppings!
Top tip 1: Add coconut yoghurt, a great diary alternative to cream and it tastes delicious!
Top tip 2: Always cook on a medium heat so that the pancakes do not stick to the pan and can be flipped easily.