Little Billy's Cinnamon Banana Pancakes

• 2 medium ripe bananas (yellow with brown spots)
• 2 tsp baking powder 
• 1 tsp vanilla extract (or sub in 3 tsp vanilla protein powder)
• 2 large eggs 
• 4-5 tbsp coconut flour
• 2-3 tbsp Little Billy's Cinnamon Honey Butter (for cooking)

Topping (optional):

• Blueberry Compote
• 1 cups fresh blueberries
• 2 tbsp maple syrup
• 1 tablespoons water

Instructions:

1. In a large mixing bowl, mash bananas until only small bits remain.
2. Add baking powder and use a fork or whisk to mix until thoroughly combined. Next, mix in vanilla extract.
3. Add eggs, whisk thoroughly until well combined.
4. Lastly, add coconut flour 1 Tbsp at a time until a thick but scoopable batter is achieved (thicker than your average pancake batter, but not so thick that it appears dry). (Note: If you add too much coconut flour, add a small splash of water or dairy-free milk to thin).
5. Heat a large skillet over low-medium heat. Once warmed up, add 1 tbsp Little Billy's Cinnamon Honey Butter to coat pan.
6. Spoon in 3 separate 1-2 tbsp size scoops batter and reduce heat to low. These benefit from cooking slower and lower than your average pancakes. Cover with a lid to help the center cook through. If desired, carefully level the top layer of the uncooked batter with a soft spatula or spoon to shape.
7. Cook for 3-4 minutes on low, then remove lid and flip carefully. Cook for 3-4 minutes more (lowering heat as needed if cooking too fast) or until the underside is golden brown. Transfer cooked pancakes to a serving plate.
8. Repeat steps 6 & 7, coating pan with 1 tbsp of Little Billy's Cinnamon Honey Butter before adding batter each time. Continue until all batter is used up.
9. Top with simple maple syrup or blueberry compote. Enjoy!