Pretty self-explanatory! Make sure you use an extra-ripe banana. I like to speed things up by letting a banana ripen on the counter, and then I put in the freezer overnight. When I wake up in the morning, I just put it on a plate, and by the time I’ve done my afternoon workout, it’s ready to go: nice and mushy and oh-so-sweet! I just whip the egg together with the stevia, rice flour and a pinch of sea salt, and then smash in that banana. It should have the same consistency as crepe batter. Make sure you use a non-stick fry pan and it should be on medium-high heat. I like to use coconut oil or clarified butter for high heat cooking, and when it’s hot, I pour in the batter to form a perfect round. It only takes about 3 minutes per side, and you will get a light, sweet pancake that is very low on total carbs, but high on taste and well balanced between protein, fat and fruit! xo
