Burnt Butter Protein Pancakes
Serves 2
Ingredients
1 cup oats
3 bananas
2 eggs
1/4 cup almond milk
Cinnamon
1/2 cup frozen raspberries or blueberries
1 tbsp butter
1 tsp coconut oil
Cashew Butter to top
Blend oats in a blender until they are fine like flour. Add 2 of the 3 bananas, almond milk, eggs, a pinch of cinnamon and blend together until it’s smooth like a batter. Slice up the other banana, put in a pan with the coconut oil on a low heat and sprinkle cinnamon on top. Flip pieces halfway through cooking. Pour berries into a small pot also on a low heat and stir every now and then so they don’t catch. Place half of the butter into a larger pan and start to heat, keep moving the butter around in the pan until it darkens in colour and starts to burn. Begin pouring mixture into the pan and when they start to bubble in the middle, flip! Don’t leave for too long or they will get very burnt from the butter. Add more butter in as you need with each new pancake. This mixture should make 6-8 pancakes. Once pancakes are done, put in the oven to keep warm. When you’ve used up all the batter (making sure to scrape around the edges), start stacking on two plates, top with the banana first, followed by the blueberries then cashew butter last.