There are about a million versions of these super simple banana-and-egg pancakes. Yes, the combination sounds super weird, but it works. And these work with my new grain-free, refined sugar-free diet right now!
Here is how I like to make these little pancakes. (David and Joshua will eat them too. Libbie, my pickiest eater, is not a fan. But she doesn’t like regular banana pancakes, either. She is weird.)
2 T butter (ghee, if you are Paleo) or coconut oil for frying
maple syrup or honey
In a bowl, mash banana well. Beat in eggs. Stir in coconut flour.
Melt butter, ghee, or coconut oil in a large skillet over medium heat.
Scoop heaping tablespoons of batter into the hot oil/butter. Cook for 2-3 minutes per side, flipping once, just like a pancake, until cooked through.
Once cooked, drizzle with pure maple syrup or honey.
Butter is fine if you haven't cut out dairy, but a true Paleo diet does. Most Paleo followers will eat clarified butter (ghee), which has all the milk solids skimmed off. Coconut oil is a great alternative, though, if you want to avoid butter altogether.