My girls and I have a new favorite, banana pancakes with no sugar, no flour and no other unhealthy things added. The inspiration came to me a few weeks ago, when a dear friend of mine served me a homemade brunch, which she prepared while cradling her adorable six month old baby. Among freshly baked buns, fresh fruit and large cups of coffee were some small and tasty pancakes, made only of bananas and egg.

I knew straight away that this concept would be a success with my pancake-loving children, and in order to make them a bit more filling and kids-friendly, I have added a few things.

This is the recipe we use when making a stack of delicious banana pancakes:

2 ripe bananas
4 eggs
1 tablespoon of oats
1 tablespoon of shredded coconut
1/2 a teaspoon of vanilla powder
or
1/2 a teaspoon of cinnamon
Coconut oil or vegetable oil for frying

Using a fork, mash the banana until they are almost a smooth paste. Add all the eggs and whisk together. Add coconut and spices, and whisk it all together. The batter will be a bit thick and lumpy.
Heat a small amount of oil on a pan, and pour batter on the pan. Move the pan around until the pancake ends up round and thin, and let fry for a few minutes on each side until light brown.

Serve with fresh fruit or greek yogurt or fruit jam.

Tip: The banana pancakes also taste great when served cold, and will make a great snack for a lunchbox.