Snickerdoodle Paleo Pancakes

Combine the almond flour, coconut flour, eggs, unsweetened almond milk, vanilla protein powder, 1 tbsp cinnamon, 2 tbsp coconut sugar, 1 tbsp honey, and 1 tsp vanilla extract to form the pancake batter. Heat ghee in a pan over medium heat. Pour portions of the batter into the hot pan to create mini pancakes. While the pancakes cook, sprinkle the batter in the pan with a little bit of coconut sugar to create a crispy sugary outside. Cook until golden brown and cooked through on both sides. Serve immediately, topped with sliced bananas, a drizzle of honey, and a sprinkle of cinnamon.