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.

Amazon links are affiliate links, prices are the same for you.  Should you decide to purchase through my blog, thank you in advance and much gratitude for supporting Recipes to Nourish.

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.