*I prefer to use refined coconut oil because it doesn’t impart that often overpowering coconut flavor, but feel free to use virgin coconut oil if you love the taste and need as much coconut in your life, as possible.
1. Lightly whisk the eggs in a medium bowl, then add the mashed up banana, eggs, vanilla and half of the milk until they form a smooth mixture.
2. Slowly sift in all the dry ingredients and whisk until a clumpy dough forms. Don’t overmix the batter to prevent your pancakes from falling flat in the cooking process. Slowly add in the rest of the milk (you might not have to add all of it) until the batter becomes about the consistency of a thick pudding.
3. Finally, add in the melted coconut oil and give it a final whisk. Don’t be afraid if any clumps form, embrace them, as they will make your pancakes flavorful and fluffy.
4. Bring a pan to medium-low heat, brush with coconut oil, and start scooping out your batter onto the pan. Use about 3 tablespoons of batter per pancake (I use a ¼ cup measuring cup to make mine).
5. Cook your pancakes until bubbles form on the surface, and the sides become golden brown (around 2-3 minutes), then flip and cook for another 2 minutes.
6. Transfer your pancakes to a cooling rack and let them cool down to keep them super fluffy. Then, stack them up on a serving plate and serve with fruit, maple syrup, nut butter, or any topping of your choice. Enjoy!
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