Banana Egg Pancake


Makes 1 large pancake or several small single serving.
1 banana (doesn’t have to be super ripe but ripe works too.) Mash the banana in a bowl. Chunky is fine.
2 eggs. Mix the eggs with the banana and mix until combined. 
Add 1 tsp vanilla extract
Sprinkle of cinnamon or pumpkin pie spice.
Add-ins: nuts, seeds, pumpkin purée, oats, etc.

Heat a skillet with fat or oil of choice (my go-to’s are coconut oil or butter/ghee). Wait until hot then add batter. 
Turn down heat to medium and cook until the bottom is browned and you can flip it (it is moderately delicate so be patient and if it breaks when you flip, just patch job it). Cook until firmed up and golden brown.

Toppers:
-peanut or almond butter and cinnamon
-berries and syrup
-berry compote (heat berries of choice with a tsp corn or tapioca starch mixed with water until thickened. Extra sweetener optional)
-butter and roasted walnuts

No need for complex and hi-grain pancakes! This one has protein, fat and carbs and will satisfy your sweet tooth without added sugar or refined carbs! 

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