These pancakes are soooo fluffy, almost pillowy! Free of gluten, dairy and best part—it took me less than 15 minutes to whip them up! Topped with bananas, creamy peanut butter and TJ’s maple butter. Perfect for a Monday morning.
Mash the banana, then add the whisked egg, baking powder, almond flour, coconut flour, maple syrup, and pumpkin spice. Mix well until combined. Form the batter into 4-5 inch cakes using your hands. Cook the pancakes in a pan coated with coconut oil over medium-low heat with a lid on for about 4 minutes on each side. Enjoy!
