dairy-free   gluten-free   vegan
1476309139_editor-alarm-timer-clock-outline-stroke10 Minutes

1/2 Cup Almond Flour

1/2 Super Ripe Mashed Banana


2 Eggs

Pinch of Baking Soda

Coconut Oil

1/4 Cup Almond Milk

1/4 Cup Water

½  Cup Fresh Blueberries

  1. Mix flour, eggs, milk, water, mashed banana, cinnamon and baking soda in a bowl.
  2. Whip contents of the bowl until they are your preferred consistency. Add more water or almond milk for a more “liquidy” mixture and add more flour for a denser mixture. The perfect consistency is dense but able to be poured.
  3. Add 1 tbsp. of melted coconut oil and mix.
  4. Heat up coconut oil on a skillet and wait until it is very hot. Test this by throwing some water and if it evaporates immediately, then it is sufficiently hot.
  5. Pour mixture into skillet in 5” batches.
  6. Cook on each side for 1 minute.
  7. Remove from skillet.
  8. Optional: Add blueberries for some extra refreshing flavor.
Pancakes have a reputation as being unhealthy but there’s actually lots of healthy substitutions that you can make to make them taste delicious. They should still be a treat but you shouldn’t feel guilty about the Mission Lean version. These are as nutritious as pancakes are going to come so indulge!

These pancakes have no added sugar, dairy, or gluten (because they are made with almond flour, cooked with coconut oil, and sweetened with natural spices.)

This basic recipe can be adapted to add other “toppings” like dark chocolate, nuts, and anything else keto friendly. Whatever you’re in the mood for that day! Play around with your favorite flavors and enjoy.


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