Ingredients:

1/4 cup almond flour

3 tbsp coconut flour

1/2 tsp baking soda

pinch of salt

3 eggs

1/4 cup almond milk

1 tsp vanilla extract

1 tsp honey

1 banana

1/4 cup mini chocolate chips

Directions:

1. In a large bowl, whisk together the almond flour, coconut flour, baking soda, and salt. In a separate bowl, blend together the eggs, almond milk, vanilla, honey, and banana with a hand blender. Add the dry ingredients into the wet and stir together until just combined. Let the batter sit for 3-4 minutes to allow the coconut flour to soak up the eggs.

2. Heat a griddle or non-stick skillet to medium heat. Coat the pan with coconut oil. Pour about 1/4 cup of batter onto the skillet, forming small pancakes so they are easier to flip. Sprinkle with a few chocolate chips. Cook for 2-4 minutes until the bottom is lightly browned, and then carefully flip. Cook for another 2-4 minutes until cooked through.

3. Repeat with remaining batter. Serve warm.

Bon Appetit!