Another attempt to make a less inflammatory version of pancakes – this recipe was superb. Fluffy pancakes (not light and fluffy, almond flour makes a denser, heavier pancake), very tasty, and incredible paired with cherry juice and cherries.

Ingredients:

• 2 green bananas, steamed and mashed
• 1 cup almond flour
• 2 tbsp cassava flour
• 1 tbsp maple syrup
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cup almond milk
• 1 egg, beaten
• 2 tbsp coconut oil or olive oil

Method:

Steam the bananas in the microwave (about 5 minutes) or boil them (20 minutes). Allow to cool, peel, and then mash.

Mix the dry ingredients together. Mix the wet ingredients together and combine with mashed bananas. Slowly combine the wet and dry ingredients.

Allow batter to sit for 10 minutes (almond flour will absorb moisture, so it will thicken as it rests)

Over medium low heat, cook pancakes. Pour some batter into the pan. When bubbles start to form and not pop, flip and cook for a few more minutes.

For a sauce, I heated juicy frozen cherries. The cherry juice was drizzled over the pancakes, and the cherries were served on top.