Flourless Banana Egg Pancakes (Print Version)

Light, fluffy pancakes made with banana and eggs - naturally gluten-free and ready in just 10 minutes for a quick breakfast.

# Ingredients:

01 - 1 very ripe banana, mashed

02 - 2 large eggs, beaten

03 - 2 tablespoons ground flax seed (optional)

04 - ¼ teaspoon pure vanilla extract (optional)

05 - 2 tablespoons coconut oil

01 - In a large bowl, combine the mashed banana with the beaten eggs, stirring until smooth.

02 - Mix in the ground flax seed and vanilla, if using.

03 - Warm the coconut oil in a large skillet over medium-low heat.

04 - Spoon the batter into the skillet, about ¼ cup per pancake. Cook for about 30 seconds or until small bubbles appear in the center.

05 - Flip the pancakes gently and cook for an additional 1 to 2 minutes, until lightly browned.

06 - Repeat with the remaining batter, adding more coconut oil if necessary.

01 - Variations: Add a sprinkle of cinnamon or a handful of chocolate chips to the batter for extra flavor.

02 - Serving Tips: Top with fresh berries, honey, or nut butter for a sweet finish.

03 - Adjustments: If you prefer thicker pancakes, stir in a tablespoon of your favorite gluten-free flour blend.