Fluffy Gingerbread Pancakes
Ingredients
- 3 eggs
- 1 banana, mashed
- 1 1/2 cups almond flour
- 1 tsp cinnamon
- 1 tsp vanilla
- 1 tsp molasses
- 1 tsp coconut sugar
- 1 tsp ginger
- 1/4 tsp ground cloves
- 1/2 tsp nutmeg
- 1 1/2 tsp baking powder
- Oil or butter for cooking
- @organicvalley butter (for topping)
- Pure maple syrup (for topping)
Preparation
Heat a skillet over low-medium heat.
In a bowl, whisk together 3 eggs and mash 1 banana.
Add in almond flour, cinnamon, vanilla, molasses, coconut sugar, ginger, ground cloves, nutmeg, and baking powder. Mix everything together.
Add a little oil or butter to the skillet and pour small portions of the batter to make mini pancakes.
Cook the pancakes for about 2 minutes, then flip and cook for an additional 1-2 minutes.
The recipe yields 8 mini pancakes.
Serve the pancakes topped with @organicvalley butter and pure maple syrup.