1.5 Cups Gluten-Free Quick Cooking Oats*
1 Tbsp Meridian Almond Butter
1 Tbsp Melted Coconut Oil
2 Scoop Vanilla Whey
3 Egg White
½ Cup Almond Milk
1 Medium Banana
2 Tbsp Agave Nectar
1 Tsp Baking Powder
Preheat oven to approx. 180 degrees, medium heat.
In a bowl, first mash your banana, add the melted coconut oil, then proceed to add and mix in the wet ingredients, followed last by the oats, whey and baking powder.
Spoon your mix into a square silicone baking mould or into 2 loaf silicone moulds and bake for approximately 20-30 minutes until golden and baked over the top but still soft to the touch.
Remove from oven, cover with foil and leave to cool. (Covering in foil will help seal in the moisture.)
Once cooled (unless you have been impatient and cut it already), proceed to cut up and enjoy. Top it with your fave nut butter or eat it solo, it tastes great either way!
Recipe yields 16 pieces.
104 Kcals | 3.8F | 12C | 7.4P
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(per pancake of 8): 70Cals | 2.5F | 8.9C | 3P
(per stack of 4): 280Cals | 9.9F | 35.6C | 12.1P
Free from: Gluten | Wheat | Dairy | Egg | Nuts | Sugar
Nutritional Info (per slice):
109 Cals | 1.6F | 19C | 6.5P
Free from Gluten, Wheat & Sugar
*These charts relate to approximate body measurements for each size. As the sizing of individual garments does vary, these charts should be used as a guide only.
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