Some mornings you have to simply shut out the world. Phone on silent. Curtains drawn. Blankets for clothes. If you’re lucky, it’s raining outside. Cue Banana pancakes by Jack Johnson. These are the mornings that ground us in our home and in the ones we love. They make us whole. They fill our cup. Giving ourselves permission to do as little as possible is a fundamental necessity. If you ask me, Banana Pancakes are the official food of knowing the world can and will wait. When made with our base, they’re packed with the protein you need to get up and lock the door and maybe find the remote. Enjoy this one all to yourselves. Maybe keep it off Instagram. That’s all. We’ll keep the recipe simple and short so you can get on with your day full of not doing much.

Serves 4

• 2 ½ cups water
• 1 ripe banana
• 2 eggs
• 3 tbsp Planut Milk Almond Base
• 3 tbsp gluten free vanilla protein powder
• 1 cup gluten free flour
• 2 tsp baking powder
• Coconut oil, for cooking the pancakes
• Fresh fruit and maple syrup

Place water, banana, eggs, Planut Almond Milk Base, protein powder, gluten-free flour and baking powder in a blender. Blend for 1 minute or until smooth and creamy.

Heat some coconut oil in a non-stick frypan over medium-low heat. Pour in some batter. Once small bubbles appear and the surface has started to dry on your pancake, flip it over and cook the other side until golden.

Serve with fresh fruit and maple syrup.

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