Banana Pancakes

4 bananas, peeled
6 eggs
6 tablespoons almond flour (or coconut flour)
2-3 teaspoons vanilla extract
1/2 teaspoon baking soda
sprinkle of cinnamon
pinch of salt
For the compote
2-3 cups berries (My favorite combo is blueberries, blackberries, and black currant)
1-2 tablespoons raw honey

1. Place banana in a food processor and puree until smooth.
2. Then crack eggs into food processor and mix together.
3. Add coconut flour, vanilla extract, baking soda, cinnamon, and salt.
4. Puree until smooth.
5. Now heat up a large non-stick skillet over medium-high heat. Once skillet is hot, pour around 2-3 tablespoons of the mixture into skillet. I made each pancake about 3 inches, and that was perfect for flipping.
6. Wait until each pancake begins to form bubbles on the surface, then flip. If you keep the pancakes smaller, the will cook more evenly and flip perfectly.
7. While the pancakes are cooking, make the compote.
8. Place berries in a small saucepan over medium-high heat. Once the berries begin to soften, add in honey and use a spatula to break up the berries even more.
9. Make all your pancakes and top with berry compote.

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