2 cups almond flour
1 teaspoon baking soda
Pinch of salt
1/4 teaspoon cinnamon
3 free range eggs
1 3/4 cups almond milk
1 tablespoon raw honey (optional)
1/4 teaspoon vanilla or almond extract
2 ripe bananas
1 cup blueberries
Whisk eggs in a large bowl then whisk in almond milk, honey and almond/vanilla extract.
Smash or cut bananas into small pieces and add to wet ingredients.
Mix in remaining dry ingredients then stir in blueberries.
Melt 1-2 teaspoons of coconut oil in a pan and cook them on medium to medium low heat.
These pancakes take longer to cook than traditional pancakes. Flip when the batter has set up and appears to begin drying on top.
Makes about 16 pancakes