gluten-free banana cinnamon pancakes
Cuisine: American
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Ingredients
  • ½ tablespoon coconut oil
  • 2 ripe bananas
  • 2 eggs, beaten
  • ⅔ cup almond flour
  • ½ teaspoon cinnamon
  • Maple syrup
  • Blueberries
Instructions
  1. Heat the coconut oil in a skillet until melted over medium-high heat.
  2. Mash the bananas in a mixing bowl and add the eggs, almond flour and cinnamon. Mix to combine.
  3. 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.
  4. Top the pancakes with maple syrup and blueberries.
Recipe by Savormania at http://www.savormania.com/en/gluten-free-banana-cinnamon-pancakes-3/