2 tablespoons melted extra virgin coconut oil, plus more for cooking
2 ripe bananas, mashed
In a large bowl, whisk together the flour, flax seeds, baking powder, baking soda, coconut sugar and salt.
In a smaller bowl, combine all wet ingredients except for the melted coconut oil
Make a well, or hole, in the center of the flour mixture and pour in the wet ingredients and mix 3-4 times. Add in the melted coconut oil and whisk together thoroughly until just combined, but do not over-mix!
In the smaller bowl, add the two bananas and mash (one of our favorite kitchen tools is this pasty blender that we use for mashing bananas too!)
Gently fold in the mashed bananas with a spatula.
Heat a griddle or skillet over medium heat and add coconut oil. When the oil is hot, ladle about 1/4 cup batter per pancake. Cook pancakes about 2 minutes, carefully flip and cook on the other side until center is cooked through. Serve warm.
Uncooked pancake batter can be stored in the refrigerator in a mason jar for up to 3 days.