small handful of nuts roughly chopped (walnuts, almonds etc)
Instructions
place 1 tbsp of coconut oil in the pan and heat on medium low (at this setting you shouldn't get any smoke or burning of the oil and it will allow the pan to gradually heat to the right temperature without burning your first few batches of pancakes)
place the banana and egg in a blender or magic bullet and process until smooth (or mash the banana with a fork and whisk through the egg
depending on the size of your pan, you can pour in 1-3 pancakes about 8 cm / 4 inches in diameter (this size is the easiest to flip I found)
allow to cook on each side for about 1 minute, adjusting the heat as needed for a golden brown colour
don't rush the cooking as the batter burns easily and it will be too hard to flip if not cooked through enough
repeat for the remaining batter
in another saucepan, melt the butter and add the maple syrup and pinch of salt, taste and add more salt if needed
crush or roughly chop the nuts
stack your pancakes and top with desired toppings (fruit, berries, nuts, coconut, cacao nibs etc)
drizzle with the salted caramel sauce and serve immediately
enjoy!
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/2-ingredient-pancakes-with-salted-caramel-sauce/