In a medium bowl, whisk together the eggs until well combined.
Add the yogurt and mashed banana to the bowl with the eggs and mix until smooth.
Stir in the coconut flour, salt, baking powder (if using), and vanilla extract (if using) until just combined. The batter will be thick due to the coconut flour.
Heat a non-stick pan or griddle over medium heat and lightly grease with a tiny bit of oil or cooking spray.
Drop spoonfuls of batter onto the hot pan, making small pancakes (about 6-8 cm in diameter) as they don't spread much.
Cook for 2-3 minutes per side, until golden brown and cooked through. Cook time may vary depending on size and thickness.
Serve immediately, topped with optional berries or your favorite healthy toppings.
💡 Pro Tips for Pancake Perfection: 🥞
- ✨ Don't overmix the batter! Lumps are your friends here; overmixing makes tough pancakes.
- 🔥 Let the pan get properly hot before you start cooking – it helps with that golden-brown magic!
- 🌡️ Flip when you see bubbles on the surface and the edges look set.
- 🍯 Drizzle with a tiny bit of maple syrup or honey if you need extra sweetness, or just enjoy the natural banana goodness!
