Grain-Free Wild Blueberry Pancakes

For the batter, blend the bananas, honey, baking powder, and sea salt together with the water until smooth. Add the almond flour and potato starch and continue to blend until a thick, even batter forms. 

To cook on the skillet: Heat ½ teaspoon of coconut oil in a large nonstick skillet over medium-low heat. Pour the batter into the skillet by heaping tablespoons of it to create small pancakes. If needed, use the back of the spoon to smooth the batter evenly into a circle. Cook the pancakes for 2½ to 3 minutes, then flip and cook for 4 minutes on the other side until cooked through. Because of the banana, the inside of the pancake will remain moist even when they are done. 

For the wild blueberry maple syrup, combine ½ cup of maple syrup and 1 cup of wild blueberries in a small saucepan over medium heat. Heat the syrup for 3 to 5 minutes, stirring frequently until it is hot and well combined.

Stack the pancakes on a plate and serve topped with wild blueberry maple syrup.