~ serves 2 (6 small-medium pancakes total); Paleo, gluten & dairy-free

- ¼ cup unsweetened applesauce

- 1 medium ripe banana

- ½ TBSP honey

- 2 eggs

- 1 teaspoon baking powder

- ½ cup + 2 TBSPs almond flour

- ½ teaspoon vanilla extract

- ¼ teaspoon ground cinnamon

     Start by mashing the banana in a medium bowl with the backside of a fork. Next add the applesauce, vanilla extract, honey and eggs, whisk well. Finally add the dry ingredients (almond flour, baking powder, and cinnamon) and stir to combine. Heat a large skillet over medium heat and spray with nonstick coconut oil or olive oil. Once the pan is hot, scoop ¼ cups of pancake batter onto the pan. If you have a large enough skillet you should be able to do 2-3 pancakes at a time. Heat the pancakes until bubbles form throughout the batter and the bottom seems somewhat firm (roughly 3-4 minutes). Flip the pancakes and cook for an additional 2-3 minutes. Top with warmed berries.