1 large, very ripe Banana
3/4 cup unsweetened Vanilla Almond Milk
1 Tbsp Coconut Oil
¼ tsp Sea Salt
1 cup Gluten-Free Flour
2 scoops Navitas Organics Immunity Boost
1 tsp Baking Soda
Coconut Oil Cooking Spray
To a blender, add the banana, almond milk, coconut oil and sea salt. Blend until smooth.
In a medium bowl, mix together the flour, Immunity Boost and baking soda. Add the banana mixture, scraping the sides of the blender to ensure all the liquid is added to the batter. Stir to combine.
Heat a large skillet over medium-low heat. Coat lightly with cooking spray. For each pancake, pour about ¼ cup of batter into the hot pan and smooth out into a circle (pancakes will rise as they cook). Cook until the surface begins to bubble, then flip with a spatula and cook until the other side is golden brown.
Transfer to a serving plate and enjoy with your favorite healthy pancake condiments, such as a coconut oil spread and a drizzle of maple syrup.
Note: Depending on your stovetop, it may be helpful to err on the side of a lower heat setting to ensure your pancakes are cooked all the way through.
Makes 6 pancakes
Submitted by Julie Morris