In a blender or food processor, blend the eggs, banana, strawberries, almond flour, and vanilla extract until smooth.
2.
Heat a large frying pan on medium-high heat, and spray it with avocado oil. Pour dollar-sized circles of batter into the pan. Cook for 2 minutes. Then turn the pancakes, and cook the other sides for 1 minute.
3.
To make the syrup, defrost the strawberries in the microwave for about 1 minute.
4.
In a blender on the high setting, blend the strawberries with any extra juice and the coconut sugar until smooth.
5.
Transfer the syrup to a small saucepan, and heat it on the stovetop or in the microwave. Serve the warm syrup over the pancakes.
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By
Sarah
