Dead simple: one large egg per banana and one tablespoon of coconut flour.
Mix together, add in just a little coconut milk if the consistency is not quite batter.
I used nothing more than a fork after rolling the bananas in their skins to soften them down before peeling.
Spice it with some cinnamon.
Drop a ladle full into a coconut oiled 6" based skillet, pour around to cover the base and cook through, carefully flipping over and cooking the other side.
No sweetener necessary, but if you must ... make it honey.
Serve out with some warmed mixed berries and coconut cream. Yum!
