HONEY BANANA PANCAKES (made with ALMOND FLOUR)

Sunny, Saturday morning. 7:30am, my husband said ,"Pancakes sound nice." As much as I didn't want to leave my cozy bed, I couldn't deny that pancakes, in fact, sounded like angel pillows. So, I go and sift through the kitchen and make sure I have what I need to whip up something. I haven't bought regular white, processed flour in like, forever, but I did have almond meal/flour.

I got creative and the angel pillows were born.

The Components:

1 1/2 cup almond meal/flour

1/2 tsp baking soda

Pinch of ground Pink Himalayan sea salt

1/2 tsp ground cinnamon

1/4 teaspoon nutmeg

1/4 cup (+ more for topping) crushed almonds (optional)

3 large eggs (or 1 1/2 ripe bananas, if you're going dairy-free!)

1 ripe banana, chopped

1/4 - 1/2 cup of coconut milk

3 tbsp honey (plus more to drizzle)

1 tsp vanilla

How to Make it Happen:

This recipe is such a doozie. (Enter sarcasm.)

In a medium bowl, mix together all of the dry ingredients very well. In a large bowl, mix all of the wet ingredients very well. Dump the dry ingredients into the wet ingredients and stir together with a spoon. Add more coconut milk if you need to wet it more, but the batter should be thick and banana/almond chunky. 

Turn your burner on medium, heat up some coconut oil in the skillet and pour the cakes to 6" circles. Cook until the cake starts bubbling (keep your eye on this), turn the heat up just a bit and let it cook for about 30 more seconds and flip, baby, flip!

Do the same on the other side. When cakes are done, stack, top with more banana and crushed almonds if you want, drizzle more honey and dust with cinnamon.

CROWD PLEASER. GLUTEN FREE. DAIRY-FREE (if you substitute the eggs). 

ANGEL PILLOWS. YOU'RE WELCOME.