These pancakes make a great weekend breakfast option that is healthy and indulgent in a classic favorite. An added bonus is that this recipe is gluten free and has less sugar and carbs than your typical package mix. Ready in only 20 minutes, these pancakes taste delicious when served with a side of fresh fruit.
Combine the mashed banana, eggs, coconut sugar, vanilla and almond extracts in a food processor.
Add the flour, soda and salt.
Mix well and let the batter sit for 15 minutes.
Preheat coconut oil on your griddle over medium heat. Ladle pancake batter by 1/2 cup onto griddle. When the bubbles form, flip the pancakes to cook other side.
Serve with sliced banana and pure maple syrup.
Nutritional Analysis: One pancake equals: 148 calories, 9g fat, 8g carbohydrate, 3g fiber, and 4g protein.