2 bananas (mine were banana-bread ripe)
1/4 cup coconut flour
2 Tbs almond butter
1 Tsp vanilla
1 Tsp baking powder
1/2 Tsp sea salt
1/2 Tsp cinnamon
- Add all ingredients to a food processor and blend.
- Coat pan with coconut oil and heat on medium low setting.
- Flip pancake when bubbles form around the edges.
- Slather on the Kerrygold (the best Irish butter) and top with organic pure maple syrup.