Ingredients
3/4
cup almond meal flour
1/4
cup coconut flour
1
tablespoon flaxseed meal
1
teaspoon ground cinnamon
3/4
teaspoon baking soda
1/4
teaspoon salt
3
large eggs
1/2
cup coconut milk (not cream of coconut)
1/4
cup coconut oil, melted
2
tablespoons real maple syrup
2
teaspoons gluten-free vanilla
1
ripe banana, mashed
Diced bananas
Chopped pecans, toasted
Real maple syrup
Preparation
Heat oven to 200°F. In medium bowl, beat flours, flaxseed, cinnamon, baking soda and salt with whisk. Add remaining Pancake ingredients; stir until smooth.
Heat griddle to 350°F or nonstick pan over medium heat. Using slightly less than 2 tablespoons batter, portion out small pancakes the size of silver dollars on griddle, spreading to about 3 inches with back of spoon. Cook 1 to 2 minutes or until pancakes are browned. Turn pancakes over, and cook 1 to 2 minutes or until browned and cooked through. Transfer to ovenproof plate or cookie sheet; place in oven to keep warm while making remaining pancakes.
Serve pancakes with Toppings.
