Who doesn’t love banana pancakes? They’re delicious, but the first time I made them for my babe he got visibly offended – as if to say, “Umm mom, WTF!? Where are my oats!?” I tried again. And again. Always eating my feelings (and a pile of pancakes) in defeat. On the third time he devoured them and now banana pancakes are staple on our breakfast menu. Man oh man, babies can be so skeptical. This recipe is so quick and easy it leaves lots of room for experimentation and isn’t a complete disaster if it ends up on the floor.
1 banana (mashed)
1 TBSP coconut flour
1 tsp vanilla
Sprinkle of cinnamon
Spoonful of coconut oil for frying
Mash the banana with a fork (or masher) until you get rid of most of the lumps. Crack the eggs and whisk thoroughly. Mix the banana and eggs together in a bowl. Stir in the rest of the ingredients. Once the batter is ready turn on the oven (medium heat) and add a little coconut oil to the pan. Once hot spoon the pancake batter onto the frying pan. I usually do 3 at a time so that I have space for flipping. After a few minutes flip the pancakes and cook on the other side. They should be nice and golden when ready! I usually cut them in half to make sure they are cooked through and not too hot before serving.
PS Cashew cream sauce pictured is just 1 tsp pure maple syrup, coconut oil, cashew butter, coconut milk, raw cacao – tastes EXACTLY like dulche de leche, so yum!