Like little clouds melting in your mouth.
Prep. time 5 min. + cooking time 20 min.
You will need, for 8 pancakes:
- 2 ripe bananas
- 6 medium-size pastured eggs
- 2 tbsp. gluten-free oats
- 1 tsp. baking soda
- pinch of quality sea salt
- coconut oil or ghee for the pan
- toppings of your choice (I used blackberries, raw honey and raw cacao nibs).
Mix all the ingredients in a bowl with a blender (except toppings obvs) until frothy.
Preheat a wide pan and melt a small dollop of coconut oil. Using a larder, lay a layer of batter onto the pan. It should be just enough batter to spread easily and cover the whole surface of the pan but not "drool". Cook for 2 min. on medium heat. You know your pancake is ready when the edges are golden brown and it peels easily. Turn it over carefully and leave for 20 seconds only. Move onto a plate and cover. Repeat with the rest of the batter.
Add the toppings of your choice and enjoy.