Ingredients:

2 Bananas (plus extra for topping if you would like)!

4 Eggs

½ cup Vanilla Protein Powder

1 tbsp Coconut Oil 

Directions:

1. In a large bowl, mash the bananas. Add the eggs and protein powder. Mix well until a batter forms. 
2. Melt the coconut oil in a large skillet over a medium heat. Once hot, pour the batter into the skillet, roughly ¼ cup at a time. Cook for 3 minutes, or until the top starts to bubble slightly, and flip. Repeat the process until all the batter is used.
3. Transfer to a plate and top with additional banana slices. 
4. Enjoy!

Notes:

Leftovers: Refrigerate in an airtight container for up to three days. Freeze for up to one month.

Serving Size: One serving is approximately two pancakes.

Additional Toppings: Honey, maple syrup, pureed fruit sauce, nut butter, chocolate chips and/or chopped nuts.