Too easy!
Ingredients
- 3 very ripe bananas
- 4 large eggs
- 1/3 c virgin coconut oil, melted
- 2 tsp pure vanilla extract
- 2.5 c almond flour
- 1/4 tsp sea salt
- 1 Tbsp cinnamon
- 1/3 – 1/2 c water, depending on how thin / thick you like
Toppings
- about 1 Tbsp cashew butter
- fresh berries {Elderberries were ripe on the tree, so we used those}
- chopped pear
- Organic lemon rind {or orange}
- + a big sprinkle of cinnamon
Preparation Method
- In a large bowl, mash bananas until they resemble a thick apple sauce consistency.
- Mix in coconut oil, eggs + vanilla.
- In a separate bowl, mix almond flour, sea salt + cinnamon *tip – you can work almonds into a flour in your coffee grinder
- Next, combine dry ingredients with wet, until fully combined.
- Add 1/3 c. of water, and check the consistency of your batter.
- Preheat your pan *tip – we use cast iron, with 1 Tbsp coconut oil, over medium heat
- Pour batter into appropriate pancake sizes and let cook. When top surface starts to bubble – about 5 minutes – and the edges start to look cooked through, using your spatula, aggressively get under that pancake, and flip it over.
- Cook for another 4 – 5 minutes or until the pancake is cooked through and just golden brown on both sides.
