2 Ingredient Banana Pancakes

1. In a blender or food processor, puree your bananas until they become liquid with very slight chunks, about 10-15 seconds.

2. Slightly beat your eggs in a medium sized bowl and then add them into your bananas. Puree another 5-10 seconds to fully combine.

3. Preheat a non-stick pan or skillet over medium to medium-high heat and lightly grease with coconut oil, oil, or butter. We used coconut oil. Carefully spoon or pour batter into the pan, as mixture will spread out quite a bit. You can use a tablespoon or whatever size measuring cup yields your preferred size of pancake. Fit as many into the pan as you can without crowding.

4. Allow to cook a few minutes on the first side (you’ll see little bubbles appear on the top surface when it’s ready to flip) and then flip and cook another minute or two on the other side. Remove from pan and repeat cooking the rest of the batter.

Serve immediately alongside butter or coconut oil, and warm maple syrup or honey! Or if you’re really trying to be health conscious, use neither. They’re naturally slightly sweet anyway!