Updated: Jun 22
1 ripe banana (the riper the banana the sweeter it will be)
1 pasture-raised egg
1 T nut butter (I like cashew butter for its creaminess)
1/4 tsp baking soda
1/8 cup organic blueberries for batter sliced in halves
1/4 cup organic blueberries for fresh topping
1 teaspoon coconut oil to coat skillet
Mash one banana into a pudding-like consistency.
Add nut butter, baking soda, pasture-raised egg, 1/8 cup of organic blueberries, whisk together well.
Coat the skillet with coconut oil.
Cook on low/medium to medium heat.
Note: These cook slower than regular pancake batter so lower heat is best. Flip when you see bubbles start to solidify in the batter when cooking. Pancakes will appear naturally darker from the natural sugars in the banana. That's normal.. Medium to small size pancakes will be easier to flip. Makes about 2-3 pancakes.
Serve with warm 100% real maple syrup or raw honey and fresh organic blueberries. Enjoy!