These paleo and gluten-free fluffy pancakes are a Sunday morning essential, often made with blueberries, chocolate chips, or chopped nuts. Top them with butter and maple syrup for a perfect treat!
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, and 1 1/2 tsp baking powder to the bowl.
5. Mix everything together until well combined.
6. If desired, add in some nuts, blueberries, or chocolate chips.
7. Add a little oil or butter to the heated skillet.
8. Make mini pancakes on the skillet (they are easier to flip).
9. Cook each pancake for about 2 minutes on one side, then flip and cook for 1-2 more minutes until golden brown and cooked through.
10. Serve immediately, topped with a slab of butter and pure maple syrup.
