Dairy-free, gluten-free pancakes. So simple to make and very tasty. Have them for breakfast or as a snack.
Preheat a large skillet over a medium heat for 10 minutes. A nice medium heat is important: If the pan is too hot, the pancakes will burn, if it’s not hot enough, they won’t set.
While the pan preheats smash the banana with a fork and whisk in the two eggs and blend into a smooth batter. If you like your batter less lumpy, use a hand mixer on low setting and just until the banana and egg are combined nicely. Don’t over do it.
Add 1/2 teaspoon coconut oil to the pan and spread it around with a spatula right before you add the batter. DON’T preheat the oil in the pan as it will get too hot and the pancakes will burn.
Using a 1/4-cup measuring cup, add your batter to the pan right after the coconut oil is melted. Cook for 2 minutes on one side and then flip and cook for another minute and a half or so. Don’t overcook as they can become rubbery.
Stack them up and drizzle with raw honey or maple syrup and serve with mixed berries. You could also serve with a little Greek yogurt or cashew cheese or tahini and lemon juice.