Method

1. In a large bowl (or mixer), whisk together the flour, cinnamon, nutmeg, salt and baking powder.
2. In a separate large bowl, mix together the mashed banana, egg, vanilla and almond milk until smooth.
3. Add in the first bowl of dry ingredients to this second bowl of wet ingredients and mix lightly until just combined.
4. NOTE: If the batter looks too thick, add just a splash more of the almond milk.
5. Over medium heat, lightly coat a large nonstick skillet with coconut oil.
6. Pour batter using a 1/4 cup onto the skillet and spread out lightly with a spoon. Immediately add 8 carobs or chocolate chips to each pancake round batter.
7. Cook around 2 minutes (until bubbles appear on top).
8. Flip the pancake cakes and cook around another 1.5 minutes until golden brown.
9. Lower the skillet slightly and wipe skillet clean with each pancake made and repeat with more coconut oil until you use up all of the remaining batter.
10. Makes 8 delicious pancakes. We double up the recipe and freeze a bag full of pancakes. Pop into the toaster for an on-the-go snack. You can add nut butter to the top or fruit.

More Recipes by Karina Heinrich

• Peanut Butter Protein Bites
• Quick Whole Wheat Wraps
• Easy Homemade Granola