Banana Pancakes
Happy Weekend, Kids!
This past week was a long one for me and the girls, thus explaining the radio silence over here on the blog.
Maddie was home for winter break, which, naturally, coincided with a three-day long fever that kept us cooped up at home most of the week. Thankfully, we kept busy watching Frozen 2 roughly 17 times in a row and mom survived off early Valentine’s Day candy. But that’s behind us now, and we look forward to spending this long weekend together as a family.
If you’re looking for a SUPER simple, healthy and delicious recipe that will totally impress your family this President’s Day, then I present to you this Banana Pancake deliciousness. It’s one of those dishes that I typically have all the ingredients on hand for; which is great for last-minute breakfast ideas. Or breakfast for dinner, which is always a good idea. And it’s one that is intended to look a little more rustic then professional, leaving some room for presentational error for us cooking novices.
Happy Cooking!
Banana Pancakes
Servings: 4-6 pancakes
Ingredients:
- 2 Bananas
2 Eggs
2 tsp Baking Powder
1 tsp Vanilla Extract
4 tbsp Coconut Flour
Oil for cooking
Toppings {optional}: Blueberries, Maple Syrup, Chia Seeds, Coconut Flakes, Toasted Nuts, Nut Butter
Instructions:
- Peel Bananas and use fork to mash in a bowl
- Add Baking Powder and Vanilla Extract and combine
- Add eggs and combine
- Add Coconut Flour and combine
- Heat oil in skillet over medium high heat
- Scoop batter onto skillet
- Cook roughly 3-4 minutes each side, flipping with oiled spatula
- Serve with toppings of choice
- Enjoy!
photos by Julia Dags