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Coconut Pancakes

 

Ingredients:

1/2 cup oat flour (basically ground up oats)

2 tablespoons INCA Organics coconut whey protein powder

1 medium banana

2 free range eggs

3 tablespoons organic milk of choice

4 tablespoons of shredded coconut

1/2 tsp vanilla essence

1/2 tsp baking powder

 

Method:

Into a food processor (I use the magic bullet-easy clean up and perfect size) blend all the ingredients except the shredded coconut until a smooth batter has been formed. Stir in shredded coconut. Cook pancakes on a medium-low heat with a little oil/organic butter in the pan. To get perfect circular pancake shapes use a small milk jug to pour your pancake mixture onto a pan. Once cooked, stack them up and top with coconut yoghurt, strawberries and pomegranate.

Recipe by the AMAZING @healthyalways

 

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