Caramel Banana Pancakes

• For the Pancake Batter
• 2 pieces large ripe bananas
• 4 pieces eggs
• 160 grams almond flour
• 1/2 teaspoon baking powder/bicarbonate of soda
• 1/2 teaspoon vanilla extract
• For the Caramel
• 250 milliliters honey/maple syrup
• 25 milliliters coconut cream
• 30 milliliters coconut oil
• 2 teaspoons vanilla extract
• 1 pinch salt

1. Combine all ingredients, to form the pancake batter.
2. Brush a tablespoon of coconut oil onto a non-stick pan.
3. Ladle about a third of a cup of batter into the pan.
4. Cook until bubbles start to form on the surface of the batter.
5. Flip to cook the other side.
6. Top with slices of fresh banana and caramel sauce.
7. For the Caramel:rnMelt coconut oil in a saucepan.
8. Whisk in honey/maple syrup, vanilla, and coconut cream.
9. Cook for about 3 minutes over medium heat stirring constantly. Consistency should easily coat the back of a spoon.

batter, bananas, eggs, almond flour, baking powderbicarbonate, vanilla, syrup, coconut cream, coconut oil, vanilla, salt

Taken from food52.com/recipes/73787-caramel-banana-pancakes (may not work)