3 cups almond flour
1 teaspoon baking soda
2 tablespoons arrowroot powder
½ teaspoon cinnamon
1/2 cup whole milk or almond milk
2 tablespoons vanilla extract
1/3 cup organic cane sugar
1 large or 2 small ripe bananas, chopped into small pieces
Butter to grease griddle
In medium bowl, whisk together first 4 (dry) ingredients. In blender, place eggs, milk, vanilla extract, and sugar and pulse a few times until combined. Add in dry ingredients from bowl and blend until combined. Add banana pieces and pulse once or twice.
Heat butter on griddle and ladle ¼ cup of batter per pancake. Flip when edges begin to look dry and tiny bubbles burst on surface. Cook until batter in middle of pancake is no longer raw. Serve with fresh fruit.