Ingredients
2
2 servings
- •1 very ripe banana, mashed
- •2 eggs, beaten
- •2 tablespoons ground flax seed
- •0.25 teaspoon pure vanilla extract
- •2 tablespoons coconut oil
Instructions
- Mix together mashed banana and beaten eggs in a large bowl until smooth. Add ground flax seed and vanilla; mix until batter is well combined.
- Heat coconut oil in a large skillet over medium-low heat. Scoop batter, about 1/4 cup per pancake, onto the skillet and cook until the centers start to bubble, about 30 seconds. Flip pancakes and continue cooking until the bottoms are lightly browned, 1 to 2 minutes more. Repeat with remaining batter.
Nutritional Facts
Per 2 servings
- Calories: 245
- Carbohydrate: 14g
- Fat: 18g
- Fiber: 2g
- Protein: 7g
- Sugar: 7g
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