HEALTHY BANANA PANCAKES
2 medium bananas 1/2 cup of coconut milk (or regular organic milk) 2 grass fed organic eggs 1 1/2 cups of almond flour or gluten free Flour. 1 tsp of baking powder 1/2 tsp of baking soda
To prepare the pancakes, puree the bananas with a potato masher or fork until smooth.
Add milk. Add eggs, flour, baking powder and baking soda.
Mix the batter gently and try not to over mix. If the mixture looks too thin, add a little extra almond flour.
Heat up a non-stick skillet on medium heat.
Using 1/4 cup as a measure, scoop the batter onto the skillet.
Flip after about 1 min or golden on each side.
Makes about 6 pancakes.