Ingredients

The following ingredients have 2 Servings
  • 4 medium strawberries
  • 14 raspberries
  • 1/4 cup pecans (chopped)
  • 4 large eggs
  • 1 large ripe banana
  • 1/8 teaspoon ground cinnamon
  • 1 teaspoon olive oil
  • 1/2 tablespoon agave nectar or honey

Instruction

  • Place strawberries, raspberries, pecans and one egg in blender and blend until smooth and frothy. Add remaining eggs, banana and cinnamon, and pulse until just incorporated.
  • Heat oil in large nonstick skillet over medium heat. Pour ¼ cup of batter onto skillet and cook 3-5 minutes, or until firm. Flip and cook 2-3 minutes, until firm. Remove from pan, let cool slightly.
  • Repeat with remaining batter.
  • Using heart-shaped cookie cutter, shape pancakes and top with agave nectar.