Banana Egg Pancakes

These light and fluffy banana egg pancakes are a delightful twist on traditional pancakes. With the natural sweetness of ripe bananas paired with the protein-rich eggs, this dish is both satisfying and nutritious. Perfect for breakfast or brunch, these pancakes are gluten-free and dairy-free, making them suitable for various dietary preferences.

Ingredients:

• 2 ripe bananas
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• Pinch of salt
• Coconut oil or butter for cooking

Instructions:

1. In a mixing bowl, mash the ripe bananas until smooth.
2. Add the eggs, vanilla extract, baking powder, and a pinch of salt to the mashed bananas. Whisk until well combined.
3. Heat a non-stick skillet over medium heat and add a small amount of coconut oil or butter.
4. Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface and the edges begin to set.
5. Flip the pancakes and cook for an additional 1-2 minutes until golden brown.
6. Serve warm with maple syrup, fresh fruit, or a sprinkle of cinnamon.