These fluffy banana spice pancakes are a wonderful Saturday morning gluten-free and grain-free breakfast idea that requires minimal effort. I love them because the flavor of banana and cinnamon sort of reminds me of banana bread, which is a comfort food for me.
Banana Spice Pancakes Recipe:
2 ripe bananas (pureed)
1/2 cup almond flour
1/4 tsp baking soda
1/2 tsp vanilla extract
1 tsp pumpkin pie spice (or blend of cinnamon, ginger, nutmeg)
2 tbsp butter or coconut oil for frying (where to buy coconut oil)
1. First, puree the bananas (tip: a hand blender makes very quick work of pureeing the bananas, not to mention it’s a nice thing to have around the kitchen for soups, sauces, etc.)
2. Add remaining ingredients (except for butter, reserve that for the pan) and mix well ( You can also use a hand blender to mix all ingredients together).
3. Heat up the butter or coconut oil in a cast iron skillet or pan. Put a little less than 1/4 cup of batter for each pancake. let cook for a few minutes on each side.
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