1 cup almond flour (any nut flour or whole wheat flour will work)
1 tsp baking powder
1 ripe banana, mashed
1 tsp ground cinnamon
1/2 cup almond milk (any milk will work)
1 pinch kosher salt
3/4 cup raspberries
2 tbsp almond butter
1 tbsp coconut oil
In a medium bowl, beat the egg with banana and almond milk. In another medium bowl, whisk the almond flour with the baking powder, cinnamon and salt. Whisk in the egg mixture until incorporated and add in the raspberries. Mix well.
Heat a griddle or nonstick skillet and grease with coconut oil. For each pancake, scoop 2-3 tbsp mounds of batter on the griddle and cook over medium heat until golden brown; flip and cook the other side. Top with almond butter.