Post Workout Pancakes


  • 1 very ripe medium banana (I used a frozen ripe banana defrosted for 2 minutes)
  • 1 teaspoon baking powder
  • 1 flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water)
  • Pinch of salt
  • 1/2 teaspoon vanilla extract
  • 1 Tablespoon almond butter (or other nut butters)
  • 1 Tablespoon canola oil (or coconut oil)
  • 3 Tablespoons almond milk (or substitute cow, soy, or coconut milk)
  • 1/2 cup rolled oats
  • 1/4 cup whole wheat (or sub other flour: all purpose white flour, almond meal or coconut flour)
  • Optional Extra ingredients:chocolate chips, fresh/frozen blueberries, nuts, spices/herbs/powders (cinnamon, pumpkin spice, unsweetened cocoa, PB2, protein powder).
  1. In a small bowl, prepare flax egg by mixing flaxseed meal and water and letting set for 3-5 minutes.
  2. In another medium size bowl, mash your very ripe banana with baking powder.
  3. Add the flax egg, oil, salt, vanilla, nut butter, milk in the medium size bowl and stir.
  4. Add and stir in the oats and flour in the medium size bowl.
  5. Sprinkle in additional extra ingredients and fold gently.
  6. Scoop 1/4 cup of the pancake mixture onto a lightly greased pan.
  7. Cook for 2-4 minutes on each side until each side is golden brown.
  8. Serve plain or with a small drizzle of maple syrup, jams, nut butters, or pumpkin/apple butter with a few additional chocolate chips and/or berries.

Recipe adapted from Minimalist Baker

Find this recipe  featured in my post, My First Official Post!

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