BANANA PANCAKES (GF) (DF) (400 CALS)

INGREDIENTS

• 1 medium banana (approx. 100 g)

• 2 eggs

• 30 g gluten-free rolled oats (or oat flour)

• ½ tsp baking powder

• ½ tsp cinnamon 

• 1 tsp coconut oil (for cooking)

• 100 g raspberries (fresh or thawed frozen)

DIRECTIONS

1. Mash the banana in a bowl until smooth.

2. Mix in eggs, oats, baking powder, and cinnamon until a smooth batter forms.

3. Heat a non-stick pan over medium heat and add 1 tsp coconut oil.

4. Pour batter into small pancakes (3 per serving). Cook 2–3 minutes per side until golden and cooked through.

5. Serve warm with 100 g raspberries on top or on the side.

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CALS: 400, P: 17g, F: 12g, C: 55g