1/2 cup unsweetened almond butter
3 ripe bananas, mashed
2 eggs, lightly beaten
1 tsp cinnamon
1/2 cup oat flour (use gluten free oats to keep the recipe gf)
1/2 tsp baking powder
1 tsp vanilla
Dash of sea salt
1 Tbsp coconut oil- for greasing pan
1 cup fresh or frozen berries of your choice
Juice of 1 fresh lemon
Heat pan on medium heat along with coconut oil to prevent pancakes from sticking to pan. Before starting pancakes, place ingredients for topping in second pan over medium-high heat until fruit begins to simmer, then reduce heat to low temperature and let simmer for approximately 5 minutes while you make you're pancakes.
For the pancakes, mix all ingredients, pour onto heated pan in approximately 3" circles and cook 1-2 minutes each side until golden.
Enjoy pancakes topped with Coconut Whipped Cream.
Heat settings and cooking times may vary depending on your stove top.