Banana, Egg Whites and Almond Pancakes

Ingredients

• Banana1 medium (130 g)
• Egg White2 count (80 g)
• Oats5 tablespoon (50 g)
• Almond1.5 tablespoon (21 g)

Instructions

1. 1

   Step 1

   Peel the banana and slice.

2. 2

   Step 2

   Place the banana in a blender cup with the oats, egg, whites and 2/3 of the almonds.

3. 3

   Step 3

   Blitz for about 1 minute until obtaining an even mixture. Let sit for 5 minutes.

4. 4

   Step 4

   In the meantime, heat a non-stick pan over medium heat. If you don't have one, add a bit of oil.

5. 5

   Step 5

   Once heated, pour some of the mixture.

6. 6

   Step 6

   Once the bottom part has set, flip and cook. Repeat until using the whole mixture.

7. 7

   Step 7

   Serve the pancakes with the remaining almonds. You can add some unsweetened syrup if you want.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Banana, Egg Whites and Almond Pancakes can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.