Banana Pancakes

Ingredients

Instructions

1. 1

   Peel the banana and place it in a bowl. Mash very thoroughly with a fork until almost smooth, with only very small lumps remaining; a smoother mash gives more even pancakes. Crack in the eggs, add the cinnamon, and whisk until fully combined into a loose batter.

2. 2

   Heat a nonstick frying pan over medium-low heat. Add half of the coconut oil and swirl to coat. Medium-low heat is important here: these pancakes brown quickly because of the banana's natural sugars.

3. 3

   Spoon the batter into the pan in 4 small pancakes, about 2 tablespoons each. Cook for 2-3 minutes, until the edges look set and the undersides are deep golden. Flip carefully with a thin spatula and cook for 1-2 minutes more, until the centers are just set. Transfer to a plate and repeat with the remaining batter and the rest of the coconut oil. Keep the pancakes small; larger ones are harder to turn without breaking.

4. 4

   Divide the warm pancakes between 2 plates and top with the fresh blueberries. Serve immediately while soft and tender.

Nutrition per serving

Notes

• •Use very ripe bananas with plenty of brown spots for the sweetest flavor and the easiest mashing.
• •These pancakes are softer and more delicate than flour-based pancakes, so a nonstick pan and a gentle flip make a big difference.
• •For extra flavor, add a pinch more cinnamon on top just before serving.
• •They pair well with extra berries or a spoonful of unsweetened coconut yogurt if desired.

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