
(Serves 1)
- 1 large ripe banana
- 2 large eggs
- 1½ Tbsp coconut flour
- Coconut oil (for frying)
Place the banana, eggs, coconut flour, and a dash of sea salt in a high-speed blender. Puree until smooth. The batter will be thick, but you should be able to pour it from the blender. If it seems thin, add a tiny amount of coconut flour. Preheat a non-stick skillet over medium heat and melt a small amount of coconut oil over the surface. Pour in the batter. Shake the skillet to spread out the batter and let cook for 2-4 minutes. The bottom of the pancake should be golden and the edges firm. Flip and cook for another 1-2 minutes on the other side. Remove the pancake from the skillet with a spatula.