Wow, these are really good. I've made similar banana pancakes but they are always so runny and hard to flip. Plus, they don't rise like a pancake should and are always gummy in the middle. Yuck! These have a more traditional pancake texture and are Paleo and vegetarian friendly; but good for all.*
2 Ripe Bananas (not black), mashed
4 Whole Eggs
1 tsp Vanilla
1/2 tsp Cinnamon
1 tsp Baking Soda
1/3 cup Coconut Flour
Mash bananas and cinnamon on a plate, set aside. Beat eggs until frothy and then add banana mixture while continuously beat with a hand mixer. Add the remaining ingredients one at a time in the order listed; continue to beat until all ingredients are incorporated and airy. The more air the more light and fluffy the pancake.
Heat griddle to medium-low-medium (300-340 degrees) and grease with coconut oil or oil/butter of choice. Pour a 1/4 cup batter on the hot griddle and cook for 4 minutes or until the bottom is brown but not burned. The edges will be firm. Swiftly flip pancake and cook for another 4 minutes or until done. Slower cooking will yield a better pancake.
I find starting out on a medium heated griddle/skillet to "crisp" the edges but turning down the heat almost instantaneously once cooking begins works best. Keep in mind, these are not traditional pancakes so bubbles will not form. These are fragile until cooked through, which happens only after once flipped. If your pancake is much larger than the spatula, it will be more difficult to flip so keep the size on the smaller side.
Serve with butter, maple syrup or sprinkle with powder sugar. Mine above is pictures with a light drizzle of both maple syrup and peanut butter. Yum!
*Not a self created recipe; but my words and instructions. I found this on a random Facebook post without attribution. Whoever created this is ingenious!