Ingredients
For the pancakes
- 1 large ripe banana
- 2 free range eggs, plus one egg white
- 2 tablespoons milled flax seed
- 1/2 teaspoon cinnamon
- 1 tablespoon Udo's Choice Beyond Greens
- 2 teaspoons coconut oil
For the sauce
- 1 tsp of honey
- 50g of raspberries
- 50g of strawberries
Method
For the pancakes
Mash the banana and crack the eggs into it, stirring until the mixture becomes somewhat homogenized.
Heat a greased frying pan on medium heat and pour the coconut oil.
Delicately flip the pancake after about 25 seconds or when it browns.
For the sauce
Place raspberries and strawberries in a small saucepan and bring to medium heat.
Once bubbling, reduce heat slightly and use a wooden spoon to muddle and mash the fruits.
Continue cooking over medium-low heat for few minutes, occasionally mashing fruits to combine.
Then add in the honey and pour over the pancakes.