Recipe by Clean Eating Alice


For the pancakes:
1 large ripe banana
2 free range eggs, plus one egg white
2 tablespoons milled flax seed
1/2 teaspoon cinnamon
1 tablespoon Udo's Choice Beyond Greens
2 teaspoons coconut oil

For the sauce:
1 tsp of honey
50g of raspberries
50g of strawberries


For the pancakes:
Mash the banana and crack the eggs into it, stirring until the mixture becomes somewhat homogenized.
Heat a greased frying pan on medium heat and pour the coconut oil.
Delicately flip the pancake after about 25 seconds or when it browns.

For the sauce:
Place raspberries and strawberries in a small saucepan and bring to medium heat.
Once bubbling, reduce heat slightly and use a wooden spoon to muddle and mash the fruits.
Continue cooking over medium-low heat for few minutes, occasionally mashing fruits to combine.
Then add in the honey and pour over the pancakes.