- 1 egg
1/2 banana, mashed
1/4 cup rolled oats
1 tablespoon unsweetened vanilla almond milk
1/4 teaspoon cinnamon
1/2 teaspoon coconut oil
1/4 cup diced apple
1 teaspoon unsweetened shredded coconut
1 tablespoon cashew cream (leftover from Day 3)
- Whisk together egg, mashed banana, rolled oats, almond milk, and cinnamon. Let mixture sit for 5 minutes.
- Heat coconut oil in a medium skillet over medium heat.
- Spoon the oat batter into the skillet to form two rounds and cook until each pancake is firm. Flip and cook until golden, about 3 minutes each side.
- Top with apple, shredded coconut, and cashew cream.
Protein: 12 grams
Carbohydrate: 37.1 grams
Dietary Fiber: 5.265 grams
Total Sugars: 11.7 grams
Total Fat: 19.2 grams
Saturated Fat: 8.632 grams
Sodium: 87.6 milligrams
- North American