Cinnamon Pancakes  

Four servings  

  • 4 organic eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 cup unsweetened coconut milk
  • 1 banana, mashed
  • 1 1/2 cups blanched almond flour
  • 2 tablespoons coconut flour
  • 1/2 teaspoon baking soda
  • Pinch of Celtic sea salt
  • 1 banana, thinly sliced
  • 1 tablespoon avocado or coconut oil
  • Cinnamon to taste
  • Grade B maple syrup

- In a mixing bowl, whisk the eggs.
- Add vanilla, coconut milk, mashed banana and mix well.
- Add almond flour, coconut flour, baking soda and salt, mix well.
- Heat large skillet over medium heat and add oil.
- For each pancake, pour 1/4 cup of batter into the hot skillet. Top each pancake with 5 slices of banana and sprinkle with cinnamon. Cook for 2 - 3 minutes, flip it over and cook for 1 more minute.
- Drizzle with maple syrup before serving.
  
Tip:
Sprinkle with raw cacao powder before serving. 

BreakfastPetra Mercier