Maui is perfect and so are these pancakes. They were devoured by my family in about 5 minutes. FODMAP FRIENDLY, gluten free and amazingly tasty. 

Ingredients (makes 14 pancakes):
1.5 c rolled oats, blitzed finely in a blender
1/2 c macadamia nuts 
1 tsp baking powder (optional) 
Pinch of salt
1 tsp Cinnamon
3 small ripe Maui bananas
1 cup coconut milk
1 egg (optional for vegans! Just add 1/2 c coconut milk instead) 
3 tsp vanilla
2-4 tbsp of Hemp Protein Powder (optional!!)

Cook with coconut oil or butter
Top with:
1 banana, sliced and caramelized
Coconut flakes
Blueberries
Macadamias 

Kiwi

Maple syrup
1. Set oven to 250 F. 

2. Combine dry ingredients in a blender: oats, nuts, baking powder, salt, and cinnamon. Be sure to blitz oats in a food processor until finely ground!

3. Mix banana, coconut milk, egg, and vanilla by mashing up in a small bowl or blending.

4. Combine dry and wet ingredients in the blender.  Blend well until creamy! Allow batter to set 5 minutes, so the oats can absorb bananas.

5. Slice banana to caramelize; place on low-medium heat in a dry pan while cooking pancakes.
6. Heat ½ tbsp coconut oil on med heat, then 1/4 cup at a time, add pancake mix to the pan. The smaller the batch, the easier to flip the pancake and maintain its shape.

–Cook until sides are lightly browned and bubbles rise to the top. Bubbles may not appear if you add egg- this is okay. 

Sprinkle coconut flakes on top before flipping.

Cook through on the other side.
Place in 250 F oven to keep warm while the others cook

SERVE!:) Layer with caramelized banana in between, top with blueberries, coco flakes, kiwi, and crushed macadamias… And MAPLE SYRUP!

Yummmmmm. Watch them disappear in seconds.

Cheers! Good food, good mood, good LIFE!

BONAPPETITLIFE

Contact me with any questions or suggestions: bonappetitlife@gmail.com