1 1/2cupsegg whitesI buy them in a carton in the egg aisle
2smallbananas
1/4cuppeanut butter, creamyI use Santa Cruz Organic No Stir
2Tblscoconut flourI use Bob's Red Mill
1tspvanilla
1tspcinnamon
1/2tspnutmeg
oil for the skilletI use MCT oil
Instructions
Put all of the ingredients into a 4 cup Pyrex measuring cup and blend with an immersion blender or use a regular blender to combine.
Heat a non stick pan over medium high heat and brush with oil.
Pour about a 3 inch diameter circle for each pancake, better to be smaller than too big and don't crowd them in your pan!
After bubbles start to appear on the top, flip over and cook for just a minute. The cakes are thin and won't take long.
Place on a wire rack to cool or serve immediately!
Notes
As far as the macros go, here they are for 1/4 of the recipe...you can adjust accordingly from those numbers depending on how many you eat!Cal 190, Fat 8g, Carb 13g, Pro 16g, Fiber 3g, Sugar 0.7g