OATS AND ALMOND:
1 egg
½ cup oats
2 tablespoons water
½ teaspoon baking powder
½ cup Greek yogurt
1 teaspoon almond extract
CHOCOLATE BANANA:
2 bananas, mashed
2 eggs
1 teaspoon vanilla extract
2 teaspoons cocoa powder
PEANUT BUTTER:
1 teaspoon vanilla extract
1 cup milk
1 egg
⅓ cup peanut butter
1 cup whole-wheat flour
¼ teaspoon salt
2 teaspoons baking powder
BLUEBERRY COCONUT:
⅓ cup milk
1 banana
¾ cup oats
1 egg
1 teaspoon vanilla extract
1 teaspoon baking powder
¼ cup melted coconut oil
1 cup fresh blueberries
COCONUT BANANA:
2 bananas, mashed
2 eggs
½ cup shredded unsweetened coconut
1 teaspoon vanilla extract
OATS AND ALMOND:
Place all ingredients from egg to almond extract into a blender. Blend until smooth.
Pour ⅓ cup of batter (more or less depending on the size desired) into a nonstick pan over medium heat. Cook for 1 to 2 minutes, until edges begin to dry, then flip and cook on the other side.
CHOCOLATE BANANA:
In a bowl, mix mashed bananas with eggs, vanilla and cocoa powder. Mix well.
Pour ⅓ cup of batter (more or less depending on the size desired) into a nonstick pan over medium heat. Cook for 1 to 2 minutes, until edges begin to dry, then flip and cook on the other side.
PEANUT BUTTER:
In a large bowl, mix together vanilla extract, milk, egg and peanut butter.
Add flour, salt and baking powder and mix well.
Pour ⅓ cup of batter (more or less depending on the size desired) into a nonstick pan over medium heat. Cook for 1 to 2 minutes, until edges begin to dry, then flip and cook on the other side.
BLUEBERRY COCONUT:
In a blender, add milk, banana, oats, egg, vanilla extract and baking powder. Blend until smooth, then slowly blend in melted coconut oil.
Pour ⅓ cup of batter (more or less depending on the size desired) into a nonstick pan over medium heat. Sprinkle blueberries on top. Cook for 1 to 2 minutes, until edges begin to dry, then flip.
COCONUT BANANA:
In a bowl, mix together all ingredients from bananas to vanilla extract.
Pour ⅓ cup of batter (more or less depending on the size desired) into a nonstick pan over medium heat. Cook for 1 to 2 minutes, until edges begin to dry, then flip and cook on the other side.