Serves 1


1/3 Cup Gluten-free Oat flour ( I like Bobs Red Mill Brand, gluten-free oats-You can also grind up gluten-free oats in a food processor and measure out 1/3 cup)

3 Tbsp. Organic Shredded unsweetened coconut flakes

1 Tbsp. Organic Ground Flaxseed

1/4 Tsp. Aluminum-Free Baking Powder

1/4 Tsp. Sea Salt

1 Organic Egg White + 1 Tbsp water

1/4 Tsp. Cinnamon

3 Tbsp. Unsweeted Vanilla Almond Milk

1 Tsp. Vanilla Extract

1 Organic, Ripe Banana

1 Tbsp. Coconut oil (unrefined, cold pressed)

High quality Maple Syrup


Mix all dry ingredients together throughly. Whisk the eggs, water and almond milk in a seperate bowl. Pour wet ingredients into the dry oat flour mixture and mix until combined. Heat a skillet or frying pan on low to medium heat, add the coconut oil (or you can use coconut oil spray-I like the Trader Joe’s brand) and measure out the batter into small pancakes. cook until you see the tiny bubbles forming around the edges and the pancake can slide easily under your spatula. Flip and repeat until done. Slice the banana, top your pancakes with banans and a little maple syrup.

Note* You can always add a scoop of high quality whey protein powder to the dry mixture if you’d like a protein boost or enjoy them as is with a side of Organic turkey bacon or eggs.