1 tablespoon neutral tasting oil (e.g. vegetable or coconut)
Honey
Seasonal fruit - I've gone with figs, raspberries and blueberries
Thick yoghurt, marscapone or cream (optional)
Instructions
Blend bananas, eggs, vanilla and protein powder together using a stand or hand blender until well combined.
Heat up a large fry pan until hot and then add a tablespoon of a neutral oil (vegetable oil, coconut oil).
Use a ladle, turkey baster or jug to pour 1/10th of the mixture into the frying pan to form a pancake.
Cook, over low-medium heat for 3.5 -4.5 minutes.
Gently flip the pancake using the thinnest flip you have. Cook for another 3-4 minutes.
Remove to a plate and repeat with remaining batter until you have 10 pancakes. Add more oil if necessary. You can cook multiple pancakes in one large fry pan to save time
Stack pancakes and serve with honey and seasonal fruit if desired.
Notes
Gluten free Dairy free Refined sugar free
Recipe by The Hungry Australian at https://hungryaustralian.com/2016/02/chocolate-and-banana-pancakes-for-j/