Banana Pancakes

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  • 1 banana medium ripe
  • tsp baking powder
  • 1 pinch sea salt
  • 2 organic eggs
  • ghee or coconut oil for pan

Optional add-ins:

  • ¼ tsp vanilla extract
  • cocoa powder
  • honey
  • maple syrup
  • chopped nuts
  • cocoa nibs
  • rolled oats
  • granola
  • berries
  • banana slices
  • Put oven on lowest heat setting.
  • In a medium bowl mash the banana using a fork. You’ll want to get this to a pudding-like consistency so no large lumps remain.
  • Add in the baking powder and salt and whisk. If adding vanilla, honey, cocoa powder, etc., add in now. Save chunkier add-ins for later.
  • In a separate bowl, whisk the eggs together until completely combined. Add the eggs to the banana and whisk until the eggs are completely combined (the batter will be liquidy).
  • Heat a skillet over medium-high heat: Add ~ 1 tbsp ghee or coconut oil.
  • Once hot, add about 2 tbsp of batter onto the skillet. Sprinkle in any nuts, cocoa nibs, fruit, etc.
  • Cook the pancakes until the bottoms look browned and golden when you lift a corner. Flip when the edges are set but the center is still a bit loose.
  • Cook the other side for another 1-2 minutes.
  • Transfer the cooked pancakes to a serving plate and keep warm in the oven while you finish the rest.
  • Serve with Raspberry Chia Jam, maple syrup, honey, fruit or any other (PN-approved) toppings you’d like.
Makes: 8 Pancakes