Line a roasting
pan with the
banana leaves, place the chicken on the leaves, pour
over the remaining marinade, and top with the onions and chiles.
1) Combine the dry ingredients (almond flour / meal, tapioca flour, baking powder, salt) in a medium bowl 2) In another medium bowl, whisk the milk, mashed
banana, eggs, vanilla extract, and honey together 3) Slowly add the dry ingredients to the wet ingredients and mix until combined 4) Pre-heat a non-stick
pan and melt a little butter 5) Scoop about 1/4 cup of batter in the middle of the
pan to make small pancakes (the smaller the pancakes, the easier it will be to flip them) 6) Let the pancake cook on one side until it automatically unsticks from the
pan, then flip it
over until the other side turns golden brown 7) Repeat last step until all the batter is used up 8) Serve pancakes warm with cut
bananas drizzled in honey
To make the
banana filling, first gently melt the coconut oil and cacao butter by placing it in a heatproof bowl
over a
pan of steaming water with the heat turned off (see notes below).