I am not on a gluten free diet. I just want to cut down on carbs at breakfast. So I decided to try this recipe. I actually liked the taste of these pancakes. So now I eat them a few times a week for breakfast.
Take one big banana, two eggs or three egg whites, cinnamon optional, and fully blend in a blender. Pour batter into a lightly buttered, oiled or plain pan. Cook like ordinary flour pancakes. Pour on some syrup, blueberry preserves or top with sliced almonds, strawberries or fresh banana slices.
You won’t be able to tell these pancakes are flourless and gluten free.