• 1 banana
  • 1 free-range egg
  • 1 tsp coconut, shredded
  • 1 tsp cinnamon
  • Vanilla extract, dash (optional)
  1. Mash the banana and lightly beat in the egg.
  2. Add coconut, vanilla, and cinnamon. Mix to combine
  3. Heat a bit of coconut oil on a skillet or frying pan. Pour the batter by the ladleful onto the hot skillet. Cook for 3-4 minutes per side, or until golden brown.
  4. Serve your pancakes topped with sliced bananas and more shredded coconut, if you wish. Enjoy!