Make Ahead Gluten Free Pancakes

• 1/2 cup coconut flour
• 1/2 cup Crazy Richard’s peanut powder
• 1/2 teaspoon aluminum-free baking soda
• 4 tablespoons Crazy Richard’s Creamy PB
• 3 eggs, slightly beaten
• 1 tablespoon honey
• 1 medium ripe banana, mashed (or natural applesauce)
• 1/2 cup milk

Mix wet ingredients and dry ingredients separately and then combine. Cook on hot griddle or skillet and refrigerate overnight. Warm up for a quick and easy hot breakfast before school and top with drizzled peanut butter.