Cinnamon Sugar Pancakes (Paleo & Gluten Free)

1. Heat a skillet over low-medium heat.
2. In a bowl, whisk 3 eggs.
3. Mash 1 banana and add it to the bowl with the eggs.
4. Add 1 1/2 cups almond flour, 1 tsp cinnamon, 1 tsp vanilla, 2 tsp coconut sugar, and 1 1/2 tsp baking powder to the bowl.
5. Mix all ingredients together until well combined.
6. Add a little oil or butter to the heated skillet.
7. Make mini pancakes from the batter, as they are easier to flip.
8. Cook each pancake for about 2 minutes on the first side.
9. Sprinkle about 1/4 tsp coconut sugar on top of the cooking pancakes.
10. Flip the pancakes and cook for 1-2 more minutes until golden brown and cooked through.
11. Serve topped with coconut butter and pure maple syrup, if desired.