
Prep Time | 10 minutes |
Cook Time | 10 minutes |
Servings |
small pancakes
|
Ingredients
- 1 medium ripe banana OR
- 1/2 cup cooked pumpkin
- 2 medium pastured or free-range eggs whisked
- 1 Tbsp butter or coconut oil
Ingredients
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Instructions
- If making banana pancakes, peel the banana and break it up into several big chunks in a medium bowl. Use a dinner fork to mash the banana thoroughly. Continue mashing until the banana has a pudding-like consistency and no large lumps remain. This should produce at least 1/3 to 1/2 cup of mashed bananas.
- If using pumpkin, peel and chop up around 1 cup of pumpkin. Cook in water until very tender. Drain and mash pumpkin.
- Pour the eggs over the banana or pumpkin and stir until completely combined. The batter will be very loose and liquidy, more like whisked eggs than regular pancake batter.
- Heat frying pan (preferably cast iron or stainless steel) over medium heat. Melt oil.
- Drop about 2 tablespoons of batter into the pan. It should sizzle immediately — if not, turn up the heat slightly. Repeat with dropping more batter into the pan, leaving at least an inch or two between pancakes.
- Cook for about 1 minute. Cook the pancakes until the bottoms look browned and golden when you lift a corner, which should take about 1 minute. Flip and cook until the other side is golden brown and the pancake looks cooked through.
- Serve with fruit and raw honey or maple syrup (not GAPS).
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