Instructions

• Peel and mash the 3 large overripe bananas in a large mixing bowl until mostly smooth (or place them in a high-speed blender and blend until mostly smooth).
• Add the 1/4 cup sifted coconut flour and the 3 large eggs to the mashed bananas. Whisk (or pulse in the blender) until fully combined into a thick batter.
• If the batter seems too thick to drop from a spoon, stir in milk of choice 1 tablespoon at a time, up to 2 tablespoons, until the batter is pourable but still thick. (Milk is optional.)
• Let the batter rest 1–2 minutes to allow the coconut flour to absorb the liquid.
• Heat a large non-stick pan over medium heat until hot.
• Drop large spoonfuls of batter onto the hot pan, leaving space between pancakes, and cover the pan immediately.
• Cook the pancakes for 2–3 minutes, until edges appear set and the bottoms are lightly browned, then flip and cook for an additional 2 minutes.
• Repeat steps 6–7 with the remaining batter, adjusting the heat as needed so the pancakes cook through without burning.