Cream Cheese Banana Pancakes
Makes about 16 pancakes
- 5 eggs, preferably from pastured hens
- 8 oz softened cream cheese
- 2 ripe bananas
- 1/4 tsp celtic sea salt
- 1 tsp organic vanilla extract, or use homemade
- 5 Tb coconut flour
- butter (for cooking the pancakes)
- Mash the bananas in a small bowl using a fork or potato masher.
- Whisk the coconut flour in a small bowl to break up any clumps.
- Put the softened cream cheese and eggs in a medium bowl. Beat them together with a hand mixer until well-mixed.
- Mix in the salt and vanilla. Then mix in the coconut flour.
- Mix in the mashed bananas.
- Preheat a large griddle or skillet over medium heat. I like to use a two-burner cast iron griddle whenever I make pancakes, and it is well seasoned through years of use so the pancakes won't stick. You'll know it is ready when a drop of water sizzles.
- Because these pancakes are a bit delicate, make sure they are not too large. Use a 1/8 cup or medium scoop to measure out the pancake batter, and cook the pancakes in butter over medium-low heat. If the bottoms are cooking faster than the top can set, turn down the heat.
- Top these pancakes with some softened butter (cold butter is too hard to spread and will rip these pancakes). Add some maple syrup, raw honey, or jam. A side of bacon goes great!
- Any leftovers can be stored in an airtight container in the fridge, with a piece of parchment paper in between if you'll be stacking them. To re-warm the pancakes, use a toaster oven set on 200 degrees for a few minutes.