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Servings: 4 

Does it keep? Best served warm

Freezer-Friendly? We recommend it! Store for 1-2 months

Ingredients

• 1 Banana, ripe 
• 2 Flax Eggs*
• 1/4 cup GF Oats (we like Bob's Red Mill) 
• Pinch of Salt 
• Dash of Cinnamon 
• 1 Scoop Classic Sacha Inchi Butter 
• Coconut Oil/Vegan Butter
• Optional: chocolate chips, 1 tsp vanilla extract, berries, chopped nuts 

Instructions

1. Mix flax eggs and set aside while you mash the banana in a bowl.

2. Add in the eggs, oats, salt and cinnamon until smooth. The mixture will look more liquid than traditional pancakes! Swirl in the Sacha Inchi butter.

3. Heat 1/2 Tbsp coconut oil or vegan butter in a non-stick skillet over medium heat. Pour pancake batter and let sit for 3-4 minutes before flipping**.

4. Flip and cook for an additional minute or so.

5. Top with berries, bananas, maple syrup, or more Sacha Inchi butter for a kick of protein!

Notes:

*Flax Egg: Mix 1 Tbsp flax seeds and 3 Tbsp of water to replace each egg. Let sit for a few minutes.

**Make sure the heat isn’t too high or the edges will burn (we had a few trial and error pancakes! 🙈)