Recipe from Tasty Plan
1 tbsp. maca powder (optional, but highly recommended)
coconut oil, for cookin
Place peeled banana, two eggs, and a tablespoon of maca powder in a food processor. Pulse until well incorporated and smooth. Set aside.
Preheat oven to 200 degrees Fahrenheit. Place a large skillet over medium heat. Add about half a teaspoon of coconut oil to skillet and swirl around until evenly distributed around the pan. Once pan is hot, pour about ¼ cup of batter per pancake onto skillet (my skillet can comfortable hold three pancakes at a time). Once burst bubbles appear on surface of the uncooked side, about 2-3 minutes, flip to cook until underside until browned, about another two minutes. Transfer cooked pancakes onto a baking sheet, and keep in a warm oven until ready to serve. Repeat until all batter, about 12 4” in diameter, pancakes has been cooked, adding more coconut oil onto the pan as needed.
Alternatively, for two single serving pancakes, place half of coconut oil in a small sauté pan (8” in diameter in ideal) over medium heat. Pour half of the batter and cook until burst bubbles surface. Carefully flip to cook underside for a minute or two. Serve immediately. Repeat with second half of batter, or save until later use.
Served pancakes stacked with a drizzle of either maple syrup or honey, seasonal fruit (figs and bananas pictured with this post), and nuts (pistachios pictured with this post) for crunch.
Uncooked batter keeps for a day in sealed refrigerated container.