2tablespoonsmelted coconut oilplus more for cooking
Instructions
Combine flour, yeast, brown sugar, salt, baking soda and nutmeg in a large bowl and gently stir together.
Combine the milk and coconut oil in a small bowl and microwave until warm (about 120-130 degrees).
Add the egg, banana and milk mixture to the large bowl and stir until combined.
Cover the bowl with a towel or plastic wrap and set aside in a warm place for about 10 minutes until batter is bubbly.
Meanwhile, heat a pancake griddle or skillet over medium heat and grease with more coconut oil.
Stir batter again after the 10 minutes (it will be thick) and scoop out onto the hot, greased griddle in 1/4 cup measurements. Gently form into a circle, let cook for about 2 minutes until bubbling and set around edges, flip and cook another minute on the other side. Transfer to a plate or wire rack and continue with the remaining batter.
Serve with sliced banana and freshly grated nutmeg on top.
Notes
*If you don't have buttermilk, just add 1 tablespoon of fresh lemon juice to regular milk, stir and let sit for a few minutes to make your own sour milk. Adapted from Fleischmann's Beginner's Buttermilk Pancakes