2 scoops RSP TrueFit in chocolate
2 tablespoons gluten-free baking mix
2 tablespoons ground flax seeds
1/2 teaspoon baking powder
2 eggs, lightly beaten
1 banana, mashed
4 tablespoons almond milk
1 tbsp coconut oil
- In a mixing bowl, combine all dry ingredients together with a whisk.
- In a separate bowl, combine the egg, banana and almond milk.
- Gently pour the wet ingredients into the dry ingredients while mixing with a rubber spatula until just combined. Do not over-mix.
Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4-cup rounds of batter onto the skillet, and cook until bubbles appear on the surface, about 3 minutes. Flip with a spatula, and cook for another 2-3 minutes.