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:

1. Peel Bananas and use fork to mash in a bowl
2. Add Baking Powder and Vanilla Extract and combine
3. Add eggs and combine
4. Add Coconut Flour and combine
5. Heat oil in skillet over medium high heat
6. Scoop batter onto skillet
7. Cook roughly 3-4 minutes each side, flipping with oiled spatula
8. Serve with toppings of choice
9. Enjoy!

photos by Julia Dags