Instructions

• Peel the 3 large overripe bananas and place them in a large mixing bowl or a high-speed blender.
• If using a blender, blend the bananas until mostly smooth. If using a bowl, mash the bananas thoroughly with a fork until mostly smooth.
• Add the 3 large eggs to the mashed/blended bananas and whisk together until evenly combined.
• Add 1/4 cup sifted coconut flour to the bowl and whisk until a thick, cohesive batter forms. Let the batter sit 1–2 minutes to allow the coconut flour to absorb moisture.
• If the batter is too thick to drop from a spoon, add milk of choice, 1 tablespoon at a time, up to 2 tablespoons total (optional), until the batter reaches a spoonable but thick consistency.
• Heat a large non-stick pan over medium heat until hot. Use large spoonfuls of batter to drop pancakes onto the pan, then immediately cover the pan. Cook the pancakes 2–3 minutes, until the edges look set and the bottoms are golden.
• Flip each pancake and cook for an additional 2 minutes, until cooked through. Repeat dropping, covering, and cooking until all the batter is used.