Paleo Banana Pancakes

These banana pancakes are fluffy paleo diet dream. Almond milk and honey steal the show.

Ingredients

• 1/2 cup almond flour
• 1/4 teaspoon aluminum-free baking powder
• 1/8 teaspoon sea salt
• 2 medium ripe bananas*
• 2 eggs, lightly beaten
• 2 tablespoons unsweetened almond milk
• 1 tablespoon coconut oil, melted
• 1 teaspoon vanilla
• 1/4 cup honey (optional)

Directions

1. In a small bowl stir together flour, baking powder, and salt. In a medium bowl mash bananas with a potato masher until nearly smooth. Stir in eggs, milk, oil, and vanilla. Stir in flour mixture just until combined. If desired, fold in chocolate.
2. Grease a griddle or heavy skillet with additional coconut oil; heat over medium heat. Pour batter onto hot griddle, using 2 Tbsp. for each pancake. If necessary, spread slightly. Cook 3 to 4 minutes on each side or until golden; turn over when edges are slightly dry. Grease griddle with additional coconut oil as needed.
3. If desired, top warm pancakes with additional banana and drizzle with honey.

• Makes: 4 servings
• Serving Size: 3 small pancakes
• Makes: 12 small pancakes
• Prep: 20 mins
• Cook: 6 mins per batch

From the Test Kitchen

*Tip:

Choose bananas that have a few brown spots but are not overripe.

Weekly Recipe – Better Homes and Gardens  WeeklyRecipe@mail.bhg.com