Banana Pancakes with Almond Butter and Berries
Nutrition per serving
| Calories | 629 kcal |
| Protein | 24.4 g |
| Carbs | 58.9 g |
| Fats | 35.6 g |
| Saturated Fat | 9.2 g |
| Monounsaturated Fat | 15.3 g |
| Polyunsaturated Fat | 7.4 g |
| Sugars | 30.5 g |
| Fiber | 12.5 g |
| Sodium | 163 mg |
Ingredients
| Egg(s) | |
| Banana(s) | |
| Coconut Oil | |
| Mixed Berries (Strawberries, Raspberries and Blueberries) | |
| Almond Butter | |
| Pumpkin Seeds |
1. Mash the banana, then add in the eggs and mix to combine
2. Heat the coconut oil in a frying pan over a medium-high heat
3. Scoop a dollop of the banana/egg mixture onto the frying pan. Cook for 30 seconds on each side, then serve on a plate. Repeat until all the mixture is used.
4. Top the pancakes with the almond butter, berries and pumpkin seeds.