- 1 Tbsp Nikki’s Coconut Butter Spread- Vanilla Cake Batter (melt)
- 1 egg
- 1/4 cup unsweetened vanilla almond milk (or enough for pancake batter consistency)
- 1/2 cup uncooked, Gluten Free Oats (I used Trader Joes)
- 1/3 medium banana
- 1/2 tsp baking soda
-In food processor, blend oats, baking soda
-Add all remaining ingredients into the processor
-Blend until pancake consistency
-Cook on griddle with non-stick
Blueberry Topping (opt)
- 1/4 blueberries
- 1 tsp honey
- 1/4c of water
-In pot, add all ingredient and cook on high until boiling.
-Cook until thickened.
-Pour over pancakes.
Macros (without topping)
Serving size: 2 pancakes
Can eat these for pre-workout or as a HIGH carb refeed meal.