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graciemillspaugh
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Peel and mash the ripe banana on a plate until smooth. It's OK if bits of banana show.
Stir the milk and mashed banana, then stir in the flour.
Whisk everything together and set the pancake batter aside for 5 minutes while the pancake griddle warms up.
Lightly grease the pancake griddle with coconut oil.
Pour 1 tablespoon of batter per pancake and cook for 1-2 minutes or until the sides start to dry out.
Flip the pancakes and cook them for an extra 30-60 seconds.
Let the pancakes cool on a cooling rack for 10 minutes, then serve them plain or with the baby jam recipe.
Store the baby banana pancakes in a sealed container in the fridge for up to 3 days or freeze them in zip-lock bags and thaw them at room temperature for 1 hour before serving.