Ingredients

1/2 - cup almond flour
1/4 - teaspoon aluminum-free baking powder
1/8 - teaspoon sea salt
2 - medium ripe bananas*
2 - eggs, lightly beaten
2 - tablespoons unsweetened almond milk
1 - tablespoon coconut oil, melted
1 - teaspoon vanilla
1 - ounce unsweetened chocolate, grated or finely chopped (optional)
1/4 - cup honey (optional)

Directions

In a small bowl stir together flour, baking powder, and salt. In a medium bowl mash bananas with a potato masher until nearly smooth. Stir in eggs, milk, oil, and vanilla. Stir in flour mixture just until combined. If desired, fold in chocolate.

Grease a griddle or heavy skillet with additional coconut oil; heat over medium heat. Pour batter onto hot griddle, using 2 Tbsp. for each pancake. If necessary, spread slightly. Cook 3 to 4 minutes on each side or until golden; turn over when edges are slightly dry. Grease griddle with additional coconut oil as needed.

If desired, top warm pancakes with additional banana and drizzle with honey.

From the Chef Meals Kitchen
*TIP:

Choose bananas that have a few brown spots but are not overripe.

Nutrition Facts (Paleo Banana Pancakes)
Per serving: 231 kcal cal., 16 g fat (7 g sat. fat, 1 g polyunsaturated fat, 1 g monounsatured fat), 93 mg chol., 141 mg sodium, 17 g carb., 3 g fiber, 8 g sugar, 7 g pro. Percent Daily Values are based on a 2,000 calorie diet