I’m just going get straight to the point. This batter is good. I mean really good. As in I-can’t-believe-it’s-just-banana-and-eggs good. I’m not even going to ramble and give you a cute little story as to the background of this recipe. Nope, let’s just get cooking!

Batter

• 1 ripe banana, mashed
• 2 eggs
• 1 teaspoon cinnamon
• 1/4 teaspoon vanilla bean powder

For Mug Cake

Pour batter into a large ceramic mug and bake at 170 degrees C (fan-forced) for 20 minutes.

For Pancakes

Fry a few spoonfuls at a time in coconut oil in a saucepan over a medium heat to yield pancakes of desired size. Wait for bubbles to appear on the surface and then gently flip. Serve warm.

Recipe Notes

The mug cake is beaut served with coconut yoghurt, homemade yoghurt or sour cream, mashed avocado or nut butter.

You may use 1/2 teaspoon aluminium-free bicarb soda in the mug cake batter to help it rise if you like, it won’t effect the taste.