– mashed ripe banana – pure maple syrup – eggs – almond milk – almond flour - Not almond meal. – baking powder, gluten free – salt – ground cinnamon – coconut oil
mash the banana very well.
To a mixing bowl
add the mashed banana, maple syrup, eggs and almond milk. Whisk well.
Add the almond flour, baking powder, salt and cinnamon
Let the batter rest for 5 minutes
on the kitchen counter.
Heat a skillet
on medium heat.
Add 1 teaspoon of coconut oil
to the heated pan.
Use a ¼ cup measuring cup to scoop the batter onto the pan.
Gently spread it around to create a nice round circle.
Cook the pancakes on medium-low heat for 2-3 minutes per side
, or until bubbles form.
cooked pancakes on a wire cooling rack
as you are cooking the rest of them.
Serve with toppings of choice!
Get the full recipe via the link below.