5 eggs, room temperature
1/2 cup coconut cream
2 tsp organic vanilla extract
2 tsp honey
3 tbsp coconut flour
1/3 cup blanched almond meal
1 1/2 tsp baking soda
3 ripe bananas
1/4 fresh pineapple
Coconut oil for cooking
Set oven heating to 150C.
Combine all wet ingredients in a bowl and whisk heavily until eggs are well beaten and the mix begins to foam slightly.
Combine all dry ingredients in another bowl. Using a sieve, mix with wet ingredients and whisk thoroughly.
Set aside to rest to let coconut flour soak up some of the moisture.
While resting, prep fruit: peel and slice up both banana and pineapple.
Heat up coconut oil in a large pan to medium heat. Form several small pancakes on the pan (I used egg rings while pouring to keep the size and shape consistent, but removed the rings after pouring). Once the surface begins to bubble, press a few banana slices into the pancake. When the first side is cooked, flip around carefully and cook the banana side through as well. Place in the oven to keep warm while cooking the rest.
Serve with remaining banana slices and pineapple. Drizzle with maple syrup and enjoy