Recipe from Tasty Plan
- Serves 2
- 1 banana
- 2 eggs
- 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.