These are delicious with butter, a squeeze of lemon or some yoghurt blended with a squeeze of lemon and teaspoon of honey - as shown in the photo! The almond butter can also be substituted for tahini for a more zany flavour.
3 ripe bananas
2 tablespoons almond butter
zest of 1 lemon + 1 tablespoon of juice
1 tsp cinnamon
1/2 teaspoon baking soda
2 tablespoons tapioca flour
Put all ingredients into a blender and blend until smooth.
Heat a frying pan on medium heat with a tablespoon of coconut oil. Pour a small amount of pancake mixture into the pan and let cook until bubble form on the surface. The turn the pancake over for a few more minutes until done.
Serve with grass fed butter, maple syrup, coconut cream or anything you desire!