Gluten free Paleo Banana pancakes

1 mashed ripe banana
1/2 cup Almond or coconut milk, plain
3 eggs
1 teaspoon vanilla
1 tablespoon melted coconut oil
2 tablespoons tapioca starch
3 tablespoons coconut flour
2 tablespoons ground flaxseed meal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
optional: 1/2 chopped walnuts or pecans
optional: dark chocolate chips, maple syrup

They are easier to turn if made as silver dollar size.
Best when made with spotted bananas or even black as long as no visible mold on outside.
Batter is best when cooked right after made. It does not keep well.

In a 2 cup glass measuring cup, mash ripe banana with a fork. Pour in the milk of your choice until measuring cup reads 3/4 cup (approx. 1/2 cup of milk). Mix with fork. Add 3 eggs to measuring cup. Beat with fork. Add in vanilla and coconut oil, mix well.
In a separate mixing bowl, sift together or whisk together all dry ingredients. Add optional walnuts if desired to dry ingredients.
Pour contents of measuring cup over dry ingredients. Whisk together until no dry streaks visible.
Heat griddle and oil with coconut oil. Pour by tablespoon onto hot griddle. Turn when bubbles appear around edges.
Top with chocolate chips on plate while warm or maple syrup.

Serving Size: Makes 12 - 3 inch pancakes

Number of Servings: 3

Recipe submitted by SparkPeople user KMART46320.