1 very ripe banana (very ripe means with lots of brown spots on it!)
2-3 Tablespoons nut butter (try peanut butter, almond, cashew!)
Water to thin if desire
Butter, coconut oil, ghee, coconut ghee, or other healthy fat as needed for the pan
Beat the eggs in one bowl.
Mash the banana with a fork in another bowl. Add the nut butter and eggs to the banana and blend well. (You may use a fork for this. A hand blender will make a smoother consistency and eliminate lumps. I don’t mind lumps, so I use a fork!)
Grease a cast iron skillet well and bring to medium heat.
Use a tablespoon to pour pancakes onto skillet. Cook until done on one side, 1-2 minutes.
Flip and cook about a minute on the other side.
DEEELISH! I suggest you make a double recipe so that you may keep some in the refrigerator for snacks! You may also vary the size if you like–silver dollar size is nice for kids and for you! I would have taken a picture, but I turned around and they were gone, folks! Next time!