Banana Pancakes

The perfect grain-free breakfast pancakes.

Ingredients

• 1 ripe banana

• 3 large pasture-raised eggs

• A pinch of unrefined salt

• Fat for cooking (butter, tallow, lard, ghee, coconut oil)

• Maple syrup, raw honey, jam, fresh fruit, and any other topping for serving

Directions

1. Use a dinner fork to thoroughly mash the banana. Continue mashing until the banana is at pudding consistency with no large lumps.

2. Crack in eggs, add salt, and combine thoroughly. I like to use an immersion blender. The batter will be runny.

3. Heat a stainless steel or cast iron pan over medium heat. Melt fat of choice into pan.

4. Pour about 1/4 cup onto the hot pan. It should sizzle immediately — if not, turn up the heat. Cook the pancakes until the top batter is almost completely cooked and the bottoms are brown when you lift the edges, about 1 minute.

5. Flip pancakes very gently and slowly — the opposite of regular pancakes. Don’t try to flip it until it is able to flip as one solid piece. Nudge any excess batter back under the pancake. Cook until the other side is golden-brown. Repeat.

6. Place with toppings and serve.

Notes

• When flipping, gently work a thin spatula about halfway under the pancake, then flip once the unsupported half is barely lifted off the skillet.

• For stiffer pancakes, add 1 tablespoon of coconut flour.