Grain-Free Banana Almond Flour Pancakes

• 65
  40 g banana, peeled and thoroughly mashed

  Bananas65$5.99Buy from Balance of Nature
• 94
  2 eggs, beaten

  Eggs Organic94$7.75Buy from Creme de la Crop
• 85
  1/2 cup almond flour

  Almond Flour - Organic85$12.35Buy from Nude Foods Market
• 88
  1/2 tsp ground cinnamon

  Organic Cinnamon Ground88$9.99Buy from Spicely Organics
• 1 pinch fine salt
• 96
  2 tsp virgin coconut oil

  Whole Kernel - Virgin Coconut Oil96$12.29Buy from Dr. Bronner's
• 92
  2 tbsp raw walnuts, roughly chopped

  Walnuts - Raw - Heirloom - Organic92$28.59Buy from Z Natural Foods

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1. 1

   In a medium mixing bowl, mash the banana with a fork until creamy and smooth, then add the eggs and whisk vigorously for 3 minutes until pale and slightly frothy.

2. 2

   Add the almond flour, ground cinnamon, and salt to the bowl, then whisk for 2 minutes until thoroughly combined into a smooth batter; allow the mixture to rest undisturbed for 5 minutes so the almond flour hydrates.

3. 3

   Melt 1 teaspoon of the virgin coconut oil in a wide nonstick skillet over medium-low heat for 1 minute.

4. 4

   Ladle three small rounds of batter (about 2 tablespoons each) into the skillet and cook gently for 3 minutes, or until tiny bubbles break along the top surface and the underside turns golden brown.

5. 5

   Gently slide a thin spatula underneath each pancake, flip, and cook the reverse side for 2 minutes until lightly browned and set; transfer to a warm serving plate.

6. 6

   Add the remaining teaspoon of virgin coconut oil to the skillet and repeat the cooking process with the remaining batter for about 3 minutes, then divide the warm pancakes onto plates, scatter the chopped raw walnuts over the top, and serve immediately.