Gingerbread Pancakes

Heat a skillet over low-medium heat. In a bowl, whisk 3 eggs. Mash 1 banana and add to the eggs. Add 1 1/2 cups almond flour, 1 tsp cinnamon, 1 tsp vanilla, 1 tsp molasses, 1 tsp coconut sugar, 1 tsp ginger, 1/4 tsp ground cloves, 1/2 tsp nutmeg, and 1 1/2 tsp baking powder. Mix all ingredients together until well combined. Add a little oil or butter to the heated skillet. Make mini pancakes as they are easier to flip. Cook for about 2 minutes on one side, then flip and cook for 1-2 more minutes on the other side. Top with butter and pure maple syrup.