Ingredients
Equipment
Method
- Heat the measured coconut oil in a cast-iron or stainless-steel skillet over medium-low heat. Let it melt and spread across the cooking surface; keep it warm without smoking.
- Peel and mash the very ripe banana with a fork until the large pieces are broken down. Beat in both eggs and combine thoroughly, scraping the bowl. The batter should be evenly yellow with small soft banana flecks and no separate egg-white streaks.
- Use a tablespoon to spoon small portions of batter into the warm oil, leaving room to turn them. Keep the heat at medium-low. Let the first side set; the edges should become more opaque and the pancake should hold together when supported with a thin spatula.
- Flip once set and finish cooking the second side until the center holds together without loose wet batter. Keep the pancakes soft and only lightly colored rather than letting the banana scorch. Transfer to a plate and cook the remaining small portions, watching the skillet heat through successive batches. Serve warm.
Notes
Full GAPS after eggs and ripe banana have been introduced. Choose a yellow banana with many brown spots. This measured recipe contains no dairy ingredient or flour. It is not an early Intro squash-pancake formula.
One batch; no fixed pancake or serving count. Use tablespoon portions and keep them small enough to lift once set. For doubling, double all three measured ingredients and cook in batches over the same gentle heat.
Allow about five minutes to mash and mix and about ten minutes to cook, or 15 minutes total. These are planning estimates; set edges, a pancake that lifts together and a center without loose wet batter determine the cooking pace. No blender, additional flour, baking powder, vanilla or sweetener is part of this formula.
Serve warm. Cool and refrigerate cooked leftovers in a covered container, handle gently and rewarm over gentle skillet heat. A banana frozen when very ripe may be thawed until soft enough to mash and used in the same one-banana amount.