Ingredients (makes about 4–5 small pancakes): • 1 ripe banana (medium to large) • 2 large eggs • 2 tbsp coconut flour • 1–2 tsp raw honey (optional, for extra sweetness) • ½ tsp vanilla extract • ¼ tsp cinnamon • Tiny pinch of sea salt Instructions: Mash the banana really well in a bowl until smooth (no big lumps). Whisk in the eggs, honey, and vanilla extract until fully combined. Add the coconut flour, cinnamon, and salt. Stir well until you get a thick batter. (Let it sit 1–2 minutes — coconut flour absorbs liquid and thickens the batter.) Heat a non-stick skillet or griddle over medium-low heat. Add a little butter or coconut oil if needed. Scoop about 2–3 tablespoons of batter per pancake onto the pan. Spread a little if needed (batter will be thick). Cook slowly for about 2–3 minutes per side. Flip when bubbles form and the bottom is golden. Be gentle when flipping—they’re soft! Serve warm! You can drizzle with extra honey, raw butter, or even top with fruit. Notes: If the batter feels too thick, add 1 tbsp water or milk (optional). If you like sweeter pancakes, use the full 2 tsp of honey. These will be naturally sweet, fluffy, and slightly custardy from the banana and eggs.