Two-Step Pancakes

• 2 cups almond flour
• 1 teaspoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon sea salt
• 3 tablespoons tapioca flour
• 2 eggs
• 1 cup unsweetened almond milk
• 2 tablespoons Aunt Jemima Original Syrup
• 2 teaspoons pure vanilla extract
• coconut oil or butter for greasing
• 1 banana large ripe, sliced
• 1/3 cup blueberries
• butter garnish

1. Preheat the oven to 350 degrees F and grease a small (9" x 7") sheet pan.
2. Stir together the almond flour, baking powder, ground cinnamon, sea salt, and tapioca flour in a mixing bowl until combined. In a separate mixing bowl, whisk together the eggs, almond milk, syrup, and pure vanilla extract until combined.
3. Pour the wet ingredients into the bowl with the dry ingredients and stir until well combined.
4. Pour the pancake batter onto the prepared baking sheet and smooth into an even layer.
5. Arrange sliced bananas and blueberries on top of the pancake batter. Place tray on the center rack of the preheated oven and bake 22 to 26 minutes, or until pancake is golden-brown around the edges and feels firm when poked.
6. Allow pancake to cool 5 minutes before slicing and serving with butter and syrup.

almond flour, baking powder, ground cinnamon, salt, tapioca flour, eggs, unsweetened almond milk, syrup, vanilla, coconut oil, banana, blueberries, butter

Taken from www.yummly.com/recipe/Two-Step-Pancakes-9051832 (may not work)