This is a lovey recipe when you want something different for breakfast or brunch
Three ripe bananas
43g coconut flour
100g peanut butter
4 Large eggs and one egg yolk
Tablespoon of cinnamon
Tablespoon maple syrup
Teaspoon of vanilla paste
Mix all the ingredients in a bowl until it forms a batter consistency make sure everything has incorporated in the mixing process.
Heat a skillet or a pan that can go in the oven, burning plastic handles are not a good smell in the kitchen, put a small amount of coconut oil in the skillet /Pan. When the pan is hot remove with oven gloves and pour the batter into the pan, cook for about 15 minutes or until golden brown.
Remove from the oven using your oven gloves ( heat proof gloves) and place on a plate, top with chopped banana, strawberries or any fruit combination. If you want to make it the day before keeping the mixture in the fridge and prepare the next day, yummy and filling.
A short history lesson
The ancient Greeks and Romans ate pancakes, sweetened with honey; the Elizabethans ate them flavored with spices, rosewater, sherry, and apples. They were traditionally eaten in quantity on Shrove Tuesday or Pancake Day, a day of feasting and partying before the beginning of Lent.