Bananas make a tasty, slightly sweet egg carrier. This recipe is deliciously simple and easy to put together on a busy morning. The opposite of yesterday’s coconut flour pancakes, these fellows produce a rather runny batter, rather like crepes. I suggest using a frying pan the same size as you want your finished cakes to be, as your batter will spread out all around the pan, creating a thin and vaguely crepe-like result. All you need for these breakfast cakes is:
Oil for frying (I like either coconut oil or grass-fed butter.)
Blend the first three ingredients in your food processor or blender until smooth. Heat up your pan, add the oil, and fry your cakes a few minutes on each side, until they are set. Serve up with fresh fruit.
I am sharing this post at Tasty Tuesdays.