Almond Flour Banana Pancakes with Berry Compote

Prepare flax eggs by mixing 3 tablespoons of flaxseed meal with 9 tablespoons of water in a small bowl. Let sit for 5 minutes until it becomes gel-like.

In a large mixing bowl, mash 3 large ripe bananas until smooth.

Add the flax eggs, 1 cup almond milk, 2 teaspoons vanilla extract, and 2 tablespoons maple syrup to the mashed bananas. Mix well.

In a separate bowl, whisk together 2 cups almond flour, 3 scoops (90g) protein powder, 2 teaspoons baking powder, 1 teaspoon cinnamon, and 1/4 teaspoon salt.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. The batter should be thick but pourable. If too thick, add a little more almond milk.

Heat a non-stick pan or griddle over medium heat and add 1/2 tablespoon coconut oil.

Pour 1/4 cup of batter onto the heated pan for each pancake. Cook for 3-4 minutes until bubbles form on the surface, then flip and cook for another 2-3 minutes until golden brown.

Repeat with remaining batter, adding more coconut oil to the pan as needed.

For the berry compote, combine 4 cups mixed berries, 1 tablespoon lemon juice, and 1 tablespoon maple syrup in a saucepan over medium heat.

Bring the berry mixture to a simmer and cook for 8-10 minutes, stirring occasionally, until berries break down and sauce thickens slightly.

Remove the compote from heat and stir in 3 tablespoons chia seeds. Let cool for 5 minutes to thicken.

Serve pancakes warm with berry compote spooned over the top.