Even though I don't have Celiac Disease, I try to avoid wheat products whenever possible. For me, it causes brain fog if I have too many foods that contain wheat flour. These little gems were created because I had a few over ripe bananas. I had made gluten free pancakes before, but adding the bananas just gives it a sweetness that will have you coming back for more. Please note that these pancakes take a bit more time to cook and can stick to your pan, so be sure to oil your skillet first.

Banana Coconut Flour Pancakes

• 2 over ripe bananas, mashed
• 1/3 cup coconut flour
• 1 pinch salt
• 3 TBSP coconut oil, plus more for frying
• 3 large eggs
• 1/3 cup almond milk
• 1/2 tsp vanilla extract
• zest of 1 orange

Directions:

1. Place mashed bananas into a medium bowl. Add remaining ingredients and mix until smooth.
2. Heat coconut oil in a large skillet over medium-low heat. Pour approximately 1/4 cupfuls into the skillet and cook until the bottom has turned golden brown, about 2 minutes. Flip and cook until golden, about 30 seconds to 1 minute.
3. Serve warm with maple syrup.