Gluten Free Protein Pancakes

​I went through a phase where I made these pancakes for breakfast and even sometimes lunch or dinner (judge if you must) at least once a week. They are so good, full of real food and guilt free. Your family will have no idea that they aren't eating the "real thing" -- which in actuality is the "fake" thing but we won't go down that long, windy road. 

Give them a shot and then comment below and let me know what you think. 

Here's the recipe:
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Ingredients
2 bananas
2 eggs (Or 6 tablespoons of liquid egg whites if you don't eat whole eggs)
3 tablespoons maple syrup or raw honey (I like maple syrup 
1 tablespoon preferred oil (I used coconut)
¼ cup preferred milk (I used coconut milk)
1 tsp vanilla extract
1 cup homemade almond flour (blend raw, unsalted almonds into a fine powder)
1 cup unsweetened shredded coconut
1 tablespoon cinnamon
1 teaspoon baking soda
Optional: pinch of sea salt

Instructions
Place bananas, egg, maple syrup, oil, milk and vanilla extract in a food processor. Puree until smooth.

In a large bowl combine  almond flour, shredded coconut, cinnamon, baking soda, and salt and mix well to combine. 

Slowly stir the wet ingredients into the dry ingredients. Mix well.

Pour a large spoonful of batter into a hot, greased pan. Once the pancake begins to bubble, flip it (about one minute on each side). 

Serve with homemade berry compote, maple syrup,sugar free jam. Or good enough to eat on their own.

This is my base pancake recipe but you can get creative with what you mix into the batter: strawberries, blueberries, cranberries, diced apples, cacao nibs, unsweetened dark chocolate, various flavored extracts, nut butter, zucchini etc.

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