Mini Banana Pancakes
These delicious mini pancakes take just a few minutes to whip up, but provide protein and sweetness without any sugar at all! Gluten free, grain free, and GAPS friendly, you won't miss the ingredients that aren't there. Great for special diets and just about anyone!
Equipment
- skillet
Ingredients
- 1 banana
- 2 eggs (or 4 egg whites)
- 2 T coconut flour
- dash salt
- cooking fat of choice (butter, ghee, coconut oil, or other)
Instructions
- Preheat skillet while you make the pancake batter. Make sure it is very hot before adding the fat!
- In a small bowl, mash banana with fork or potato masher. It doesn't have to be perfectly smooth. (If you want, you can use a small food processor instead.)
- Whisk eggs into banana until smooth; stir in coconut flour and dash salt. (If you want to add other flavors, do that now-- see above!)
- Allow batter to rest for a few minutes so the coconut flour can finish absorbing moisture. While you wait, set a couple of tablespoons of butter, coconut oil, or other cooking fat in pan. Let it melt and turn bubbly.
- Add a tablespoon of batter at a time to form tiny pancakes no bigger than 2" across. When the bottom edges begin to brown, turn them over and cook the other side. Remove to plate and keep making pancakes until all the batter is used.
- Serve hot, either plain or with toppings (see below for ideas).
Notes
Calories calculated with whole eggs and 2 T butter for the cooking fat. Not all the fat will absorb into the pancakes, though.