Paleo Banana Pancakes with Coconut Flour

In a small bowl, whisk starch, coconut flour, baking soda and salt.

In a large bowl, whisk eggs, vanilla and honey until well-mixed. Add banana and almond milk and whisk until well-mixed.

Whisk dry ingredients into wet until well-combined. Let stand for 5 minutes so the coconut flour begins to absorb the moisture. Additionally, rub a griddle with coconut oil and preheat to 350ºF.

Drop pancake batter by 1/4-cup scoops, spreading onto the griddle just slightly. Cook until bottom is golden brown and bubbles begin to form on the top uncooked side, about 6 minutes. Gently flip and cook until underside is browned, about another 5–6 minutes.

Devour!

Notes:
1. As with all gluten free baking, please weigh your flour to ensure accurate results!
2. If not paleo, you could probably use cornstarch instead of tapioca starch, but I have not tried this, so cannot promise results. Sometimes you only need half the amount of cornstarch as tapioca, so I would start with 3 tablespoons of cornstarch and see how your batter feels.