Banana Almond Pancakes (Gluten-Free, Dairy-Free)

I've shared a couple times that we love the pancake recipe over at Elana's Pantry, but we've tweaked it to something we like even a little bit more! If you like banana bread then you'll love this recipe. (If you don't like banana bread, then go with the Elana's Pantry recipe!)

Here's our version of the recipe (and our pancakes I photographed above):
2 eggs
1 Tbsp vanilla
1 banana
A splash of real maple syrup (less than 1/8 cup)
(mix wet ingredients, then add these dry ingredients...)
1 1/2 cups almond flour
1/2 tsp salt
1/2 tsp baking soda
Mix together with hand mixer, then scoop onto electric grill (set to about 340 degrees) into small/med sized pancakes. Flip when golden brown.
Enjoy!

(P.s. We've made these pancakes with Bob's Red Mill almond flour and also with the organic almond flour we just bought in bulk, seen here, and there's a difference in pancake consistency. If using Bob's Red Mill your pancakes will be a little bit "nuttier" because his flour isn't as finely ground. You'll want to measure a generous 1 1/2 cup flour or even 1 3/4 cup to help thicken your batter a little more. I personally really like the nutty texture of Bob's Red Mill almond flour. This other flour we bought in bulk does work better for baking though, since it's more finely ground.)