Banana and Egg Pancakes
1 ripe medium banana, mashed
2 ½ tsp coconut flour
pinch of baking powder
pinch of cinnamon (optional)
¼ tsp coconut oil for greasing
In a medium bowl combine all the ingredients except coconut oil.
Heat a nonstick skillet over medium heat. Lightly grease the skillet with coconut oil.
Spoon 1/8 cup of the batter onto skillet for each pancake.
Cook until surface of pancakes have some bubbles and sides of the pancake firm up, about 2 minutes.
Carefully flip the pancakes with a spatula, and cook the underside, for another 1-2 minutes.
Transfer the pancakes to a platter and serve with your favourite fruits.