1 large ripe banana mashed
1 cup of dairy free mylk
1 tsp vanilla bean paste
1 cup of flour
2 serves of Bondi Protein Caramel Protein
1 tsp baking powder
Pinch of salt coconut oil


  1. Mix everything besides the coconut oil in a mixing bowl well, depending on the flour you may need more or less mylk.
  2. Place a pan and a tsp of coconut oil over medium heat, scoop ¼ cup of batter into the pan for each pancake, cook until bubbles start to appear and the edges of the pancakes look dry.
  3. Flip and cook for a further 90-150 seconds.
  4. Add your favourite toppings or use our suggested topping below.