These fluffy banana pancakes are a step up from the classic two-ingredient version, offering a next-level texture with a few more ingredients. Perfect for a cozy brunch, they are paleo-friendly and gluten-free.
In a bowl, whisk 3 eggs. Add 1 mashed banana, 1 1/2 cups almond flour, 1 1/2 tsp baking powder, 1 tsp vanilla, and 1 tsp cinnamon to the bowl and mix until well combined to form the pancake batter. Cook the pancakes on a hot skillet or griddle until golden brown on both sides. Serve immediately, topped with organic peanut butter and chocolate chips. To reheat leftover pancakes, you can either double toast them in a toaster or heat them in a skillet.
