Blueberry Pancakes

Breakfast

Serves: 1

Ingredients:

• 1/4 cup liquid egg whites (around 4 eggs)

• 1/2 banana, mashed

• milk, if needed

• 1/4 cup (25g) fresh or frozen blueberries

• ½ tsp. coconut oil

Instructions:

1. Whisk the egg whites

2. Stir in the mashed banana and add the blueberries. If the pancake mixture seems too thick, add a splash of milk to thin it.

3. Heat the coconut oil in a pan to low-medium. Pour in the pancake mixture and cook until little bubbles form (about 5 minutes).

4. Make sure the pancake has set enough before you try flipping it, then flip over. Cook the pancake for another 2-3 minutes

5. You can also make 3 small pancakes instead of 1 large.

6. Serve with your favourite toppings.