gluten-free banana cinnamon pancakes |
Cuisine: American
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
- ½ tablespoon coconut oil
- 2 ripe bananas
- 2 eggs, beaten
- ⅔ cup almond flour
- ½ teaspoon cinnamon
- Maple syrup
- Blueberries
- Heat the coconut oil in a skillet until melted over medium-high heat.
- Mash the bananas in a mixing bowl and add the eggs, almond flour and cinnamon. Mix to combine.
- Pour about 2 tablespoons of the mixture into the skillet and cook until golden, about 1-2 minutes, flip the pancake and cook the other side until golden, about 1-2 minutes. Repeat in batches until you finish all the batter. I find that it is easiest to cook one pancake at a time; keep them small and round so that they don't fall apart as you turn them. Keep the pancakes warm on a plate covered with foil paper until ready to serve.
- Top the pancakes with maple syrup and blueberries.
Recipe by Savormania at http://www.savormania.com/en/gluten-free-banana-cinnamon-pancakes-3/
3.3.3077