Banana Pancakes

For a summer breakfast treat, play Jack Johnson’s Banana Pancakes and whip up these very simple, paleo-friendly pancakes. They are adorably small and snack-able, but satisfying and delicious.

INGREDIENTS

• 2 ripe bananas
• 3 eggs
• 1/8 tsp cinnamon
• Dash Nutmeg
• 2 tsp Coconut oil (for the fry pan)

DIRECTIONS

1. Mash the ripe bananas
2. Add the eggs and spices to the banana mash mix well
3. Add  1 tsp of coconut oil to a skillet and heat up to medium-high heat (cast iron works well for even heat distribution)
4. Drop dollar size amounts of batter on the pan. When the pancakes are slightly dry on the edges and bubbly in the middle, they are ready to flip.
5. Add more oil as needed between batches of pancakes
6. Serve with fresh peaches, berries, or almond butter and maple syrup

Makes 24 dollar pancakes, 23 calories each
(Fat 0.9g, Carb 2.4g, Protein 0.9g)