1 whole egg

1 banana

1 Tablespoon almond butter

1 Tablespoon almond flour, added by teaspoon until you get a
batter consistancy

1 teaspoon vanilla extract (optional)

1 teaspoon cinnamon

Thats it! Mix it all togther and cook in coconut oil, on low-medium heat. Once you see the edges and centers bubble, you should be able to flip them. If you lift up the edges and they seem too gooey or start to fall apart, cook a little longer. Oh, and to make the flipping easier, make smaller pancakes. The first few may be trial and error on when to flip, but once you get it, they taste just like
banana bread. So good!

Thanks to CrossFit Pheonix.

Friday’s WOD:
Shoulder Press
20 reps then 3×3
AMRAP 10 min
Hang Power Snatch 7reps
Double Unders 21reps
Wt: 45kg, 30kg


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