These cakes were inspired from a recipe in a cookbook by one of my favorite health coaches, Robyn Youkilis. Her cakes use sweet potato or banana and no oats, vanilla, or toppings. My toddler can be a picky eater so I knew I needed a little extra zip and some peanut butter to win her over.

The below makes 2-4 cakes, depending on how large you make them.

Ingredients

• 1 tbsp. chia seeds
• 1 large mashed banana
• 1 tbsp. coconut flour
• coconut oil spray (or 1 tbsp. coconut oil)
• 1/2 cup gluten free rolled oats
• 1 egg
• 1 tsp. vanilla extract
• 1/8 tsp. salt
• cinnamon
• 1 tbsp. peanut butter

In mixing bowl add mashed banana,egg, vanilla,salt, and chia seeds. Let sit for 5 minutes so the chia seeds start to thicken. Mix in the flour and oats.

Heat non stick skillet over medium high heat and add coconut oil spray to keep mix from sticking. Add desired amount of mix and create a thicker-like pancake. Cook for 1-2 minutes per side or until each side is slightly browned and crispy. While still hot drizzle a little peanut butter over the top so it starts to melt and sprinkle with cinnamon.

NO syrup needed, sweet enough on its own!