Who doesn’t love pancakes?  I know I am a huge fan.  I have fond memories of my dad and I making pancakes together every weekend when I was little.  He taught me the secrets of flavoring a good pancake. My mom always got on to him about “not following the recipe,” but they always turned out magnificently.  I remember for every Father’s Day, Christmas, or Birthday that I always wanted to gift him something pancake related such as a new mix or spatula.

Now that I am grown, I carry on these precious memories and skills that I have learned from him.  I “read” the batter.  I am not afraid to try new ingredients–which is good because these “pancakes” are completely flour-less, grain-less, and, therefore, gluten-free.  A label I am sure my dad will appreciate, since he has a gluten intolerance.  So without any further back story, here is my Blueberry Banana Egg “Pancake” recipe:

Ingredients

♦ 3 egg whites

♦ 1 large banana

♦ ¼ cup organic blueberries

Begin by mashing up the banana either with a biscuit cutter, a knife, or a fork.

Mix in the eggs to the mashed banana and combine thoroughly.  Then, gently add in the blueberries.

Pour half the batter into an iron pan over medium heat.  Make sure you spray the pan first to prevent the mixture from sticking.

Cook for about 3-4 minutes or until the edges start to firm up.  Then, flip that pancake!  My dad sure taught me how to flip a flapjack!

Allow another 3-4 minutes for the other side to cook.  Repeat this procedure for the other half of the batter to make 2 large pancakes. Serve on a plate and…

E N J O Y

♦ I drizzled mine with a little bit of honey, but feel free to eat plain or with maple syrup!