1 1/2 cups almond meal, not packed down.
1/2 tsp baking soda
1/4 tsp real salt
1/2 tsp cinnamon ( I did a batch without too)
3 lg eggs
1/4 cup almond, rice or coconut milk or dairy if you want
1/4 cup coconut water, you can just increase milk if you don’t have coconut water, but it adds a nice flavour
2 frozen bananas, defrosted and mashed
1 tsp vanilla
In a mixing bowl, combine the dry ingredients.
In a separate bowl, whisk together all the wet ingredients.
Add the wet mix to the dry and mix well. Let it rest for about 10 mins.
Heat a nonstick pan over med – low heat. If its too hot the pancakes will burn and be to hard to flip, don’t rush them
Pour in the mixture, you don’t want them too big as you won’t be able to flip them.
Fry pancakes until they start to bubble and the edges start to cook, flip over very carefully using a thin metal spatula.
Cook until golden brown on both sides.
Pancakes freeze and reheat well