• 2 ripe bananas
  • 1/2 cup almond milk
  • 2 tablespoons apple cider vinegar
  • 2 cups oats (gluten free, if needed)
  • 2 tablespoons baking powder
  • 2 tablespoons coconut nectar (or 2-3 pitted dates)
  • 2 scoops @Nuzest’s Just Fruit and Veg, Fresh Coconut (or Nuzest Smooth Vanilla Clean Lean Protein)
  • 1 tablespoon alcohol free vanilla extract


  1. Add all ingredients to a high powered blender and blend until smooth.
  2. Cook on a griddle lightly coated with coconut or avocado oil at medium heat. Sprinkle with unsweetened coconut flakes.  
  3. Flip pancakes once edges turn slightly brown or bubbles form. Once flipped, cook a few more minutes until golden brown. Top as desired. Shown here, the pancakes are topped with dark chocolate, unsweetened coconut flakes, walnuts and a side of sunflower butter.  Leftovers can be frozen and easily reheated!

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