banana pancakes two ways

I'm a bit obsessive about breakfast. I love breakfast foods. I don't understand how anyone can skip breakfast, even if you do wake up late for school or work, there's always breakfast on the go. Bad part is I sort of always have too big of a breakfast. Everything just tastes so good after a relaxing slumber.

Breakfast foods just seem so versatile. You can have pancakes or waffles or cereal or an omelet any time of the day and it'll just work. Sometimes a bowl of cereal for dinner is much more refreshing than a heavy meatballs and spaghetti dish. I made a few changes to the original recipe for these banana pancakes because my batter seemed a bit too runny and they came out tasting like banana omelets instead. I think Cassey's recipe should work so I'll try it again later on or maybe even tomorrow morning. I added a bit of coconut flour to my batter because coconut flour is very absorbent, and I added cocoa powder for chocolate banana pancakes just because I wanted to stack them with alternating colors ^_^

Banana Pancakes Two Ways

adapted from Blogilates
yields about 6 small pancakes

Ingredients:

1 ripe banana mashed
2 eggs
2 tsp coconut flour
1/2 tsp cocoa powder

Directions:

- In a medium bowl, combine the mashed banana with the two eggs and mix until incorporated.
- Add the coconut flour, then divide the batter in half by pouring half of it into another smaller bowl.
- Add the cocoa powder into one of the batters and mix.
- Heat a small pan lightly sprayed with nonstick cooking spray. Spoon the original batter onto the pan and lightly press it down with the back of your spoon, smoothing it out until it becomes a circle. Cook at low heat and flip when the edges seem to be cooking through or when a few bubbles emerge.
- Repeat with the chocolate banana pancake batter.
- Stack them however you want and serve with honey or fruit or almond butter and etc. and enjoy!