Makin' Banana Pancakes

I am a lover of the little things. The little routines, traditions, rituals and songs of daily life warm my soul and make me happy to be alive. One of these little things are Sunday morning pancakes. What could be better than a cute mug full of hot, black, organic coffee and a stack of grain free perfectly fluffed pancakes? This past fall every Sunday morning was spent trying to find the perfect pumpkin pancake recipe and not every one was a success. In fact there were more failures than winners. Several times I ended up making muffins because the batter was so uncooperative. This recipe, however, is a winner! 

• 1 and 1/4 cup almond flour
• 1/4 cup coconut flour
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1 cup coconut milk
• 1 ripe banana (or 1/2 cup organic pumpkin)
• 3 large eggs
• 1 tsp vanilla extract
• 1/4 cup Swerve (optional) 

Combine all ingredients in a large bowl with a hand mixer until fully incorporated. Heat up coconut oil on a flat cast iron skillet (this is my favorite pan for pancakes- also tortilla making) and pour batter into small/medium pancakes. I find that the first few pancakes never come out perfect, but around #3 you should be good to go!