My Dad first made these for me and I’ll admit, I was skeptical when he told me the ingredient list was simply eggs and bananas. In fact, it sounded kind of gross. I assure you, it is not gross and in fact, these are divine little pancakes that we make all of the time. They’ve become one of our “go to” breakfast options.
These pancakes are especially good for anyone with gluten issues, food sensitivities, or if you are like me, you just like pancakes! These are grain-free, nut-free, and dairy-free and are a quick, easy, healthy breakfast.
Note: we only use bananas that are over ripe and slightly mushy. We found that the taste and sweetness quotient was so much better but, feel free to use the perfectly ripe bananas too if you prefer the taste. Use organic eggs from Local Pastured Chickens only!
Beat/mash ingredients together with a fork or blend in blender or NutriBullet. I’ve used both so it’s personal preference how you decide to combine the 2 ingredients. Heat coconut oil or grass-fed butter in pan on low/medium heat and add batter Cook on both sides until light brown.
Top with pure maple syrup or raw honey if desired and finish with shredded coconut, hemp hearts or whatever toppings you have on hand. Feel free to sprinkle powdered cinnamon or a a little of vanilla extract to the batter. Occasionally, if I am feeling decadent, I’ll put a little raw Organic Cacao Powder. I have found that kids love these rolled up and stuffed with a little almond butter and honey or jelly.
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