These super simple pancakes are high in protein, gluten free and very tasty. A great way to start the weekend!
3 tbs peanut butter
1 tbs cooking oil, preferably coconut
In a bowl, mash the bananas with the back of a fork until they become smooth and liquid. Crack the eggs into the bowl and then add the peanut butter. Whisk until smooth.
Put a frying pan on a medium heat and add the oil. Once the oil is hot, add the batter – you should be able to cook two pancakes at the same time. For each pancake, add 2 heaped tablespoons of the batter and flatten into a circular shape with the back of your spoon. Cook on each side for approximately 2 minutes, until they are golden in colour.
Keep the pancakes warm in a low oven as you continue to cook the batter.
Once cooked, serve with your choice of toppings – nut butter, yoghurt and fruit works well.