The one question I get asked a lot is, "What do you even eat for breakfast?" And to that, I always say, "PANCAKES!!!" Yep. I ate pancakes almost every day for the last 10 months and I still managed to lose 30 pounds. Okurrr. But they're not just any pancakes. They're oatmeal banana pancakes—packed with protein and keep me full until lunch time; thus, no mid-morning snack craving. I make the pancakes in bulk on the weekend—#MealPrepLife—and re-heat, grab, and go in the morning during the week. Nevertheless, you'll notice that the recipe below is similar to the Oatmeal Banana Loaf.

  • 2 cups gluten-free oatmeal
  • 3 tbsp flaxseed meal
  • 9 tbsp water
  • 2 ripe bananas
  • 1/3 cup raw honey
  • 1 tbsp cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • Coconut oil

  • Set aside two bowls, one bigger than the other

  • Combine flaxseed meal and water in smaller bowl, mixing until water is absorbed, set aside
  • Pour oatmeal in a blender and mix until a powder, pour into big bowl, add cinnamon, baking soda, and baking powder, mix
  • Add honey then bananas to bowl with flaxseed mixture, mash bananas, mix well, and pour into big bowl, mix very well
  • Pour a little coconut oil into pan, turn heat onto high for 30 seconds, then turn to medium heat
  • Use 1/3 measurement cup to scoop pancake mixture and pour on pan
  • Coconut oil is not needed for further pancakes, but add before cooking each pancake if you desire a crispy exterior