Cream Cheese Banana Pancakes (grain-free : primal : gluten-free)

A wonderful Saturday morning breakfast: pancakes! This recipe for cream cheese banana pancakes is easy to mix up and grain-free as well. These pancakes aren't particularly fluffy, but the cream cheese and bananas give these pancakes a great, rich flavor. Everyone in my family enjoyed these pancakes.

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)

1. Mash the bananas in a small bowl using a fork or potato masher. 
2. Whisk the coconut flour in a small bowl to break up any clumps. 
3. Put the softened cream cheese and eggs in a medium bowl.  Beat them together with a hand mixer until well-mixed. 
4. Mix in the salt and vanilla. Then mix in the coconut flour.
5. Mix in the mashed bananas.   
2. 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. 
3. 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.  
4. 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!
5. 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.