Grain-Free Cinnamon Swirl Banana Pancakes

Ingredients

• 2 ripe organic bananas, mashed smooth
• 3 large pasture-raised eggs
• 1.25 cups superfine blanched almond flour and 0.25 cup tapioca starch
• 1 tsp baking powder (grain-free) and 0.5 tsp vanilla extract
• 2 tbsp coconut sugar mixed with 1.5 tsp Ceylon cinnamon and 1 tbsp melted ghee (for cinnamon swirl)
• Grass-fed ghee (for griddle)

Step-by-Step Instructions

1. Step 1: Whisk mashed bananas, eggs, and vanilla extract in a large bowl. Stir in almond flour, tapioca starch, and baking powder until smooth batter forms.
2. Step 2: Mix coconut sugar, cinnamon, and melted ghee in a small bag with the corner snipped off (to pipe the swirl).
3. Step 3: Heat ghee on a griddle over MEDIUM-LOW heat. Scoop 0.25 cup batter per pancake onto griddle.
4. Step 4: Immediately pipe a spiral of cinnamon sugar paste into the wet pancake surface.
5. Step 5: Cook for 3 minutes until bubbles form, carefully flip, and cook for 2 minutes on second side until golden.
6. Step 6: Stack pancakes high and drizzle with pure Grade A maple syrup.

Nutritional Breakdown (Per Serving)