Banana Ghee Pancakes

Makes: 4 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

These banana ghee pancakes are delicious, quick, and simple to make. The ripe banana and salt bring out the desired sweetness without adding sugar or needing maple syrup at the end. The ghee keeps them moist and imparts a rich buttery taste throughout, and by frying them in ghee, as well, you get a beautifully crisp edge and a perfectly cooked middle.

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Ingredients:

2 egg(s)
1/4 cup flour einkorn flour or all purpose flour
2 TBSP Grassfed Organic Ghee*
1/2 tsp baking powder
1/4 tsp Himalayan Pink Salt*
1-2 TBSP milk
1 banana(s), ripe

Instructions:

1. Stir all ingredients except banana together in a medium sized mixing bowl.

2. Add banana last and moosh with a fork into the rest of the batter.

3. Add 1 TBSP ghee to a hot skillet, and pour in batter in circles about 4 inches wide.

4. Cook on one side until bottom is lightly browned and top is bubbly.

5. Flip and cook until lightly browned on the other side. Pile pancakes on top of one another until all batter is used up.

6. Top with a spoonful of ghee, and serve.

RECIPE NOTES
Want to make a crepe cake instead? Thin out the batter with 1-2 TBSP more milk and puree the banana. Cook in a small 6" skillet and cover the entire skillet with a thin layer of batter. Cook on one side, about 60 seconds. Flip once and cook on the other side. Layer all crepe circles on a plate, one on top of the other, until you have a pile about an inch high. Top with ghee and serve.