These pancakes are really simple and easy to make, requiring only fresh, ripe bananas and eggs. Making these pancakes for the first time may not be perfect: as the batter doesn’t really have anything to bind to, like pancakes that use a kind of flour, sometimes it can be a bit messy but either way they taste delicious all the time. Due to this sometimes messy nature, it did take more than one try to get the pancakes perfect for the photo shoot (above). Regarding amount, a general rule of thumb is to use half the amount of eggs as bananas, i.e. 12 bananas and 6 eggs, or 9 bananas and 5 eggs. For servings, generally a batter made of 4 bananas and 2 eggs will make 8 to 16 pancakes, depending on size of pancakes, serving at least 4 people (4 pancakes per person and also depending on appetite). In addition to being a good breakfast food, these pancakes also make a great snack hot or cold!
2 ripe bananas
Virgin or extra virgin coconut oil, for frying
- Heat pan over medium heat, add coconut oil (about 1 or 2 tablespoons). Peel and mash bananas by hand with a fork. Transfer to a bowl and mix in eggs, also by hand.
- When you can smell the coconut oil, test the heat by adding a drip of batter or water in the pan. If it sizzles, add a small amount of batter for each pancake. (You may add the batter before this stage, however it’s better to cook the pancakes in this way when the pan is this hot.) Make sure the edges of the pancake are firm before attempting to flip, and carefully slide the flipper underneath and flip. Pancake colour will gradually golden as the pan becomes hotter, so the first pancakes may be lighter in colour than later ones. This is fine. As you continue to cook the pancakes, you may turn down the heat a little. Be sure to add more coconut oil if necessary, a little at a time; if there is excess grease, pat the pancakes with paper towel, or rest on a plate with paper towel and flip on to either side accordingly.
- Once all the pancakes are done, turn off heat and remove pan from element. Serve and enjoy!