Hemp Seeds 40g ( 1⁄4 tbsp )
Coconut Milk (tinned) 20ml (1 tbsp ) dash
Peanut Butter 15g ( 1⁄2 tbsp ) or tahini
Pecans 15g (1 tbsp ) chopped
Desiccated Coconut 10g (1 tbsp )
Cinnamon 1g ( 1⁄4 tsp )
Vanilla Bean 1g ( 1⁄4 tsp )
Lakanto Maple Syrup 20ml (1 tbsp ) or maple
Olive Oil 5ml ( 1⁄4 tbsp )
Coconut Yogurt 10g (1 tbsp ) optional
- Simply combine banana and chopped pecans with the hemp seeds, coconut cream, nut butter, vanilla bean, coconut, cinnamon in a mixing bowl. Use the back of a fork to mash everything together well into a thick paste.
- Heat your fry pan over medium heat and add a little olive oil. Add your mixture, 'scrambling' until golden brown and charred on the outsides and warmed throughout. Use a spatula or wooden spoon to separate it slightly if it cooks like a pancake.
- Serve warm topped with coconut yogurt enjoy!
MACROS (per serve):