A superior gluten-free banana pancake
Heat a non-stick pan or griddle over low heat
Mash your banana up well in a bowl and mix in eggs well
Stir in flax, chia, psyllium, almond four, coconut sugar, baking powder, and salt and let the batter rest for about 5 minutes (this is where the magic happens)
Before cooking, stir in the melted butter
Pour the batter into 4-inch circles on the pan or griddle (you should hear a light sizzle) and let cook for about 4 minutes (peek to see if they’re as golden as you like them). If it would make you feel safer, you can melt a little butter in the pan first, but you won’t get the beautifully perfect gold surface we all love.
After 4 minutes, using a flexible spatula, loosen the pancakes from the pan all around (it helps to turn the pan as you do this). They won’t be “stuck” but they will need loosening.
Once it’s free from the pan, quickly thrust the spatula under your cake and flip, repeating with all other cakes
Cook for 1-2 minutes longer
Remove and enjoy!