Nutritional info: (per serving) Calories: 315 Fat: 10 g Saturated Fat: 2 g Cholesterol: 196 mg Sodium: 422 mg Carbohydrate: 39 g Fiber: 6 g Sugar: 10 g Protein: 20 g

1 scoop BeachBody Hardcore Base Shake
1/4 cup quick-cooking rolled oats
1 cup whole wheat flour
1/2 teaspoon baking powder
1 dash sea salt
2 large eggs
1 small ripe banana, mashed
1/4 cup unsweetened almond milk or Skim milk
1 teaspoon safflower oil, (divided use)
Sliced banana and raspberries (for garnish, optional)

1 scoop BeachBody Hardcore Base Shake 1/4 cup quick-cooking rolled oats 1 cup whole wheat flour 1/2 teaspoon baking powder 1 dash sea salt 2 large eggs 1 small ripe banana, mashed 1/4 cup unsweetened almond milk or Skim milk 1 teaspoon safflower oil, (divided use)

Mix Hardcore Base Shake, oats, flour, baking powder, and salt in medium bowl: set asideBeat eggs in medium bowl: stir in mashed banana and almond milkAdd dry ingredients to wet ingredients: mix wellHeat 1/2 teaspoon oil in large nonstick skillet over medium heat. Pour about 1/4 batter into skillet for each pancake; you should be able to fit 2 or 3 in pan at once. Cook for 1 to 2 minutes, or until bubbles form on top. Flip with spatula and cook for 30 seconds.Add remaining 1/2 teaspoon oil and repeat with remaining batter.Serve warm; garnish with bananas and berries if desired.Sagi’s tip: make multiple servings of pancakes and freeze. When you’re ready for some delicious pancakes, toast in a toaster oven.Makes 2 servings, 3 pancakes each