Gluten Free Pancakes (Almost Paleo Approved)

I love when I whip something together and BAM a blog post comes out of it. So this morning I was just throwing some stuff together. I have made a similar recipe called Almond Banana Pancakes, but this one slightly different and a TON better. They literally melted in our mouth. 

Ingredients:

• 2 Free Range Organic Eggs 
• 2 Medium Sized Bananas Smashed
• 1/4 Cup of Organic/Natural Peanut Butter  (This can be replaced by Almond Butter, Almond Flour or Coconut Flour)
• 6-8 Ghiradelli 60% Pure Cocoa Chocolate Chips 

Directions:

1. Turn on the skillet. I used my cast iron. No butter or oil is needed for mine. Plus the might burn with some kind of oil. 
2. Smash the bananas in a separate bowl. 
3. Beat the eggs until smooth. 
4. Add in smashed bananas, peanut butter, and chocolate chips. 
5. Mix well. 
6. Take a small spoon or scoop and pour in pan. They should be about the size of a silver dollar. If they are too big, they may burn and not cook properly. 
7. After about 45 seconds to 90 seconds flip the pancakes. 
8. Then take out when ready and enjoy. Eating them slightly warm is best. There will still be some peanut butter in the middle just melted which causes a melt in your mouth sensation.