Grain-Free Banana Pancakes

 

I started making these pancakes for my daughter a few years ago.  They are super easy to make and taste delicious.

Grain-Free Banana Pancakes

These make a great breakfast or a simple snack.

Equipment: Small Skillet or Griddle, Small Plate, Medium Bowl

• 1 organic banana
• 1 pastured egg
• ¼-½ teaspoon ground cinnamon (optional)
• 1 tablespoon pasture butter or fat of choice (See Resources)

1.     Melt butter in small skillet over low heat.

2.    Mash banana on a small plate with a fork. 

3.    Crack egg into medium-size bowl.  Mix with a fork to combine yolk.  Add mashed banana to the egg, mix with the fork to combine. 

4.    Turn skillet up to medium heat.  Add large spoonful (about 2-3 tablespoons) of “batter” to the pan.  Fat should start to make bubbles around the sides of the pancake.    

5.     Cook pancake for about 1-2 minutes or until pancake has set.  The bottom-side should be golden brown and golden brown around the edges.  Flip and cook for another 1-2 minutes. 

6.    Repeat until “batter” is gone. 

7.     Serve hot. 

Yield: Makes about 3-4 small pancakes.

Note: These are not your average wheat-based fluffy pancakes.  They make a thin pancake.

Serving Suggestions: Serve with extra pasture butter, ghee or coconut oil and pure organic maple syrup grade B, local honey or all-fruit jam.

This post is part of Grain-Free Real Food Linky Carnival @ Real Food Forager, Full Plate Thursday @ Miz Helen's Country Cottage, and Fat Camp Friday @ Mangoes and Chutney.