Flour less Pancakes

Flourless Pancakes (Banana-Egg Version)

Ingredients (makes 6–8 small pancakes):

• 2 ripe bananas

• 2 large eggs

• 1/2 teaspoon baking powder (optional, for fluffiness)

• 1/4 teaspoon cinnamon (optional)

• Pinch of salt

• Butter or oil, for the pan

👩‍🍳 Instructions:

1. Mash bananas:
   In a bowl, mash the bananas until smooth with a few small lumps remaining.

2. Mix:
   Whisk in the eggs, baking powder, cinnamon, and salt until well combined. The batter will be thinner than traditional pancake batter.

3. Heat pan:
   Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.

4. Cook pancakes:
   Spoon small rounds (about 2 tablespoons each) of batter onto the pan.
   Cook for 1–2 minutes until bubbles form and edges firm up. Flip carefully and cook 1–2 more minutes.

5. Serve:
   Serve warm with fresh fruit, nut butter, yogurt, or maple syrup.

🥜 Optional Add-ins:

• 1–2 tablespoons almond butter or peanut butter (for richness)

• 1–2 tablespoons oats (for texture — still gluten-free if using certified oats)

• A few blueberries or chocolate chips, added to the batter