Banana Pancakes - Sneak in some veggies!

These banana pancakes are ridiculously easy to make with just a few ingredients.  You won't really even need to measure anything!  The only things you really need are bananas, eggs, a pinch of salt, a little coconut oil for fat, and enough almond or coconut flour (or whatever your preference) to make a thick batter.  I use one egg and about 1/8 tsp salt per banana, so 2 bananas = 2 eggs and 1/4 tsp salt, etc.  For coconut oil I use about 1 Tbsp per banana, but really, I just pour some in.

Then it's time to get creative in adding veggies!  For today's batch, I used kale and collard greens, but I've also used spinach and other leafy greens - just whatever is on hand.  Chopped the "green stuff" fine, and the amount is largely up to you. 

To sum up today's breakfast:

3 ripe bananas, mashed
3 eggs
3/4 tsp salt
3 Tbsp coconut oil, just melted
almond flour - enough to make a thick batter
finely chopped green stuff

a nice thick batter

Then I melt a little coconut oil on the griddle and cook low and slow.  Typically banana pancakes are crumbly and hard to flip on the griddle - but  you can get around that by covering the griddle with a pan lid - a 12" skillet lid fits nicely over a standard-size griddle. Cooking the pancakes under a lid - still low and slow - makes them flip almost as easy as traditional pancakes!  You will still want them to be smaller - about 4" around or so.






















And it really is that easy - with ripe bananas, you won't need to add any form of sweetener, and they are tasty enough by themselves I don't top them with anything. :)

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