Banana Pancakes (Gluten-Free)

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1.5 cups almond flour/meal

1.5 cups tapioca flour

2 teaspoons GF baking powder

2 large very ripe bananas, mashed

1 tablespoon stevia

1 teaspoon vanilla
1/4 cup olive oil
1/4 cup sliced almonds
1/2 cup almond milk
2 large eggs (room temperature)

Combine eggs, almond milk and oil. Set aside. Add all the dry ingredients and mashed bananas into a food processor. With the motor running, drizzle in enough liquid to make a smooth batter (not thin and runny).

Heat a lightly buttered griddle or frying pan over medium heat. When griddle or pan is hot, pour a 1/4 cup of the batter into the griddle, cook until bubbles appear on the surface (about 1 to 1.5 minutes). Flip over and cook a further 2 minutes or until golden brown. Remove and keep warm. Repeat with the rest of the batter.

Serve with maple syrup and fresh fruit (warm).

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