3/4CupRipe banana,mashed (200g or about 1.5 large bananas)
1/3CupUnsweetened vanilla almond milk
In a small bowl, whisk together the starch, coconut flour, baking powder and salt.
In a large bowl, whisk together the eggs, vanilla and honey until well mixed. Add in the banana and almond milk and whisk until well mixed.
Whisk the dry ingredients into the 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 pre heat to 350 degrees.
Drop the pancake batter by 1/4 cup scoops, spreading onto the griddle just slightly. Cook until the bottom is golden brown and bubbles begin to form in the top, uncooked side, about 6 minutes. Gently flip and cook until the underside is browned, about another 5-6 minutes.
*As with all gluten free baking, please weigh your flour to ensure accurate results!Also, if not paleo, you could PROBABLY use cornstarch, 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 Tbsp of cornstarch and see how your batter feels.