Difficulty
Easy
Prep
1 hr
Servings
8-10 Serving
Ingredients:
- 1.3 oz / 35 g coconut oil
- 2.8 oz / 80 g Morama Keto Pancake Flour Mix
- 1 tsp ground cinnamon
- 2 tbsp Morama Almond Butter Spread
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- 3.4 fl oz / 100 ml of water
- 6 oz / 170g ripe banana, mashed
- 4.2 oz / 120 g rolled oats
- ¼ cup dried cranberries
- 2 tbsp flaxseed
Instructions:
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Preheat the oven to 350 F / 180 ° C.
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In a small saucepan over medium heat, melt the coconut oil and almond butter spread. Add the vanilla and maple syrup and stir.
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Add the water, mashed banana and mix again. Set aside.
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In a large bowl, mix the rest of the ingredients (oat flour, keto pancake flour mix, cinnamon, dried cranberries, and flaxseed).
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Stir wet ingredients mixture into the dry ones and stir until well combined, them without over-mixing.
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Pour the batter into a square baking dish lined with wax paper.
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Bake for 40-45 mins.
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Remove from the oven and let cool before removing from the pan. Cut into squares and serve.