Weekends should always always always include a freshly made breakfast from scratch. If you're short on time King Arthur's Flour sells a pretty good boxed gluten free pancake mix, but if you want something a little more unique, try this! I use almond flour because I think it makes you feel full, and I love the flavor.
12 oz almond flour
1/2 tsp salt
1 tsp baking soda
1 tbsp cinnamon
5 to 6 very ripe bananas (5 if they're large, 6 if they're smaller), squished up
2 tbsp honey
1 tbsp heavy cream, some extra set aside just in case
Put the almond flour, salt, baking soda and cinnmon in a stand mixer and turn it on. Let the mixer fully combine the dry ingredients while you work with the wet ingredients.
In a blender, add the squished bananas, eggs, honey and cream. Whirl it up until it's completely blended.
Add the wet ingredients to the dry in the mixer. Mix until completely combined.
Heat a skillet over medium heat. Using a paper towel, grease the skillet with a small amount of oil. Almond flour browns pretty quickly, and these pancakes aren't the easiest in the world to flip, so if you have a really good skillet, use it here!
Drop the pancake batter on the hot skillet with a 1/3 cup measure. I used a rubber spatula to help spread the batter. You can add more of the heavy cream to the batter if you want.
When the edges become dry, flip the pancake over. Time varies based on how thin you spread the batter out. Using a very thin metal spatula works best.
I made about 12 pancakes. Serve with sliced bananas and honey. I also made some smoothies to go with these!