Gluten-Free Almond-Flour Banana Pancakes

Place 2 bananas in a large bowl; mash with a fork until smooth. Add almond flour; stir until combined. Add eggs, honey, vanilla, salt and nutmeg; stir until combined.

Grease a large nonstick skillet with 1 1/2 teaspoons butter; heat over medium-low heat until the butter melts. Spoon batter (a heaping 1/4 cup per pancake) into the pan to make 4 pancakes. Cook until the bottoms are golden brown and the edges begin to set, about 3 minutes. Flip and cook until golden brown on the bottoms, about 2 minutes. Repeat with the remaining 1 1/2 teaspoons butter and the remaining batter.

Thinly slice the remaining 1 banana. Top the pancakes with banana slices and drizzle with maple syrup, if desired.