Pancakes....yes please!

One of my favorite things to do is make breakfast with the girls on the weekend. I am lusting after a waffle maker (Stella loves her some frozen, processed, toaster waffles that have got to get out of our house!), but in the meantime we like to make pancakes. I've tried all kinds of pancakes and in an effort to go gluten free for the family, I've finally found a pancake recipe that doesn't suck and seems very close to the whole wheat kind I used to make (I still like those too!). Stella gobbled these up, and even The Dick said you'd never know they were gluten free. That is a high compliment from him as he is pretty honest about the gluten/grain free stuff that I come up with. I always know it's a flop when I put out a plate of some new creation and it doesn't disappear within a day or so-cut to sad peanut butter-nutella cookies. You'd think those would be a hit....nope! Bummer.
Anyway, back to the pancakes. Grain free, Gluten free pancakes! Boom!

Ingredients
1 1/2 C Almond flour
1/2 C Arrowroot powder (don't be scared, you can get this at Whole Foods or Oliver's in the bulk section)
1 banana, chunked into small pieces
4 eggs
2/3 C milk of choice (I used Goat)
1 tsp baking soda
1/2 tsp cream of tartar
pinch salt
1 tsp vanilla
Large pinches of cardamom, pumpkin pie spice, cinnamon

2 TBSP butter/coconut oil for cooking

Instructions
1. In a food processor, process banana, eggs, and milk until smooth
2. Add the remaining ingredients (except butter) and pulse to combine
3. In a large pan, melt butter
4. Pour batter in 3-4 inch diameter circles and cook until bubbles start to pop on one side, then flip and cook until evenly browned (1-2 minutes).

Blueberry Meyer Lemon compote was a combination of left over meyer lemon jam that I got from the farmer's market and blueberries. I combined them in a sauce pan on medium heat until the blueberries popped. Delish!