Banana and almond topped pancakes

On this super cold and icy morning Adam and I needed something different from our usual bacon and eggs. In my new cookbook (Make it Paleo) there is a yummy recipe for coconut flour waffles or pancakes. I am not a big fan of pancakes but the picture in the book was too yummy looking to pass up.

Pancake/Waffle Ingredients:

1/4 cup of coconut flour

4 eggs

1 tbsp of milk (recipe calls for coconut milk but we used Snowville Creamery Whole Milk)

1 tbsp of cinnamon (if making the pancakes use just 1/4 tsp.)

1/4 tsp of nutmeg

1/4 tsp of baking soda

FOR PANCAKES:

In a medium bowl mix all ingredient together with a hand mixer. Bring a skillet up to medium heat and add coconut oil. Pour 1/8 of the mixture into the middle of the skillet. Cook for 2 minutes on each side.

FOR WAFFLES:

Heat waffle iron to waffle setting (medium heat). Drop batter into center, this batter does not expand like usual waffle batter. Usually takes about 3-5 minutes.

Banana Nut Topping:

2 bananas sliced

1 tsp of coconut oil

1/4 cup of pecans (we used almond slices because that is what we had)

Heat the coconut oil in a skillet on medium heat. Add banana. Sear slices until brown and crispy. Flip and add nuts. Once that side is crispy just give it all a good toss.

Top the pancakes/waffles with the banana nut topping and maple syrup.

YUMMMMM!