PREP TIME:
COOK TIME:
TOTAL TIME:
Serves: 10 small pancakes
INGREDIENTS
- 1 ripe banana, mashed
- 1 + ¾ cup almond flour
- 2 eggs
- ¾ cup unsweetened almond milk
- ¼ teaspoon baking soda (or baking powder if not paleo)
- Sprinkle of cinnamon
- Mix in’s: ¼ cup pecans & chocolate chips
INSTRUCTIONS
- Grease pan of choice (I used a medium pan) with a little coconut oil
- Whisk together eggs and milk in medium/large bowl
- Add almond flour, cinnamon and baking soda and mix well
- Fold in pecans & chocolate chips
- Heat up the pan to medium-high heat and let batter sit for 5 minutes or so (if too liquidy sprinkle some more flour in the bowl and mix)
- Using tablespoon pour batter onto pan (about 2- tablespoons per pancake)
- Flip over once the pancake starts to bubble a little (or about 2-3 minutes)
- Serve immediately with maple syrup or toppings of your choice