1/4 cup Purely Elizabeth Grain-Free Vanilla Almond Butter MCT Granola
Preheat a pancake griddle or frying pan over medium heat with coconut oil.
Mix the eggs, banana and vanilla extract in a medium bowl.
Next add in the remaining ingredients (almond flour, cinnamon and baking powder). Mix until combined, but be sure not to over-mix.
Lower the heat a bit and then using a 1/4 cup measuring cup add the batter onto the griddle or pan. Cover with a lid and cook for about 3 minutes, then flip and cook on the other side for 2 – 3 minutes without the lid. Repeat until you’ve used all the batter.
While the pancakes are cooking make the caramelized banana by slicing one banana in half lengthwise and placing on the griddle or frying pan next to the pancake if there’s room (otherwise make it after you finish cooking the pancakes). After cooking on one side for about 3 minutes, flip the banana and sprinkle with cinnamon. Cook it on the other side for another 2 – 3 minutes.
Stack the cooked pancakes onto a plate, top with coconut yogurt, caramelized banana and about 1/4 cup of the Purely Elizabeth Vanilla Almond Butter MCT Granola. Enjoy!