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, and mashed banana, and mix well.
- Add almond flour, coconut flour, baking soda, and salt, and mix well.
- Heat a 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.