Easy Banana Pancakes

Have you ever ended up with an overripe banana at the end of the bunch?  If you don’t want to go all out to make a batch of banana bread, here is an idea for a healthy, protein packed breakfast. This recipe only requires four ingredients and is very fast and easy. The result is sweet, delicious banana pancakes that do not require syrup! Kids will love eating these small pancakes with their hands!

What You Will Need:

 Organic Coconut Oil

1 Large Banana

2 Large Eggs

1 TSP. Cinnamon

Directions:

Start by mashing your banana into a thick paste. It is best to use an overripe banana. If your bananas are less ripe, place them in the freezer for 30 minutes prior to preparing.

Beat two eggs and add the cinnamon. Keep whisking and add the banana paste. Whisk these ingredients to make a thick pancake batter.

Grease pan generously with organic coconut oil. The pan will need to be greased before each pancake is poured into the pan.

Add one tablespoon of batter for each pancake. Cook on low to medium heat. You will need to experiment with the first pancake to figure out what temperature to cook at. Flip pancakes once the edges are cooked and the center is cooked throughout. The center will usually rise up and you can feel with your finger if the center is cooked enough.

Let cool for about three minutes and then serve!