By the end of the week I have an empty refrigerator and hungry kids. With just a few ingredients to work with I whipped up these banana (nana) pancakes for breakfast one morning. Turns out my family loves them and we make them often in our house.
2 bananas, overly-ripped
1 cup unsweetened coconut flakes
1 teaspoon cinnamon
Begin by mashing the bananas to a smooth paste in a medium-size mixing bowl. Crack in the eggs and beat the mixture together until well blended. Stir in the coconut flakes and cinnamon.
On a hot non-stick griddle, make 4″ pancakes from the banana batter. Allow the pancakes to cook for 3 minutes and then flip to cook the other side for an additional 3 minutes.