NUTRITIONAL THERAPY AND NATUROPATHY
BY NADINE BOWEN-PRICE
mBANT mANP CNHC

About the Recipe

Ingredients
1 Egg
1/4 cups protein Powder
1 tbsp Ground Flax Seed
1 Banana
1 tsp Cinnamon
1/4 cups Bluberries
1 1/2 tsps Coconut Oil
2 tbsps Maple Syrup
Steps
In a mixing bowl or blender, mix the egg, protein powder, flax seed, banana, almond milk, cinnamon and oats.
Stir blueberries into mixture.
Heat coconut oil in a frying pan over medium-low heat.
Pour in batter and cook pancakes about 2 minutes per side, or until they're firm enough to flip.
Serve topped with blueberries, maple syrup and sprinkle with cinnamon.
Refrigerate in an airtight container for up to three days.
Freeze for up to two months. Reheat in a pan or in the toaster.
One serving is approximately one large pancake or two small pancakes.