(Flourless) Blueberry Banana Pancakes

While gluten is no enemy of mine (yet, anyway), I'm always open to playing with new ingredients to serve as substitutes to ones that are deemed to be "bad" for you.

Healthline, amongst other sites and researchers, provides some compelling arguments on the effects of gluten. However, I'm not here to tell you what is factual or myth about gluten. I'm actually here to tell you what you can replace flour with in your pancakes - a much lighter topic!

The answer: BANANAS! Who would've thunk? I had my reservations on this initially - mainly because I self-claim to be part of the 10-15% of adults who have a gag reflex to bananas and/or foods similar to their texture. On the contrary, I was pleasantly surprised with the outcome. I'd say the hardest part to overcome is the texture. They are no ordinary fluffy, flour-filled pancakes. Regardless, I appreciated the egg-like fluff and sweet perfume of vanilla of this flourless version.

Change up the fruits and toppings to make it your own. Hope you enjoy! (I'm talking to you, gluten-free foodies!)

(Flourless) Blueberry Banana Pancakes

Prep Time: 10 min

Cook Time: 25 min

Servings: 1-2

Ingredients:

• 1 large banana

• 1 egg white + 1 egg (with yolk)

• 2 tbsp honey

• 1/2 cup blueberries

• 1/4 tsp salt

• 1/4 tsp vanilla extract

• 1/4 tsp baking powder

• Syrup

• Almond butter spread

Directions:

• Using a whisk or fork, mush banana in a medium bowl. Evenly mix in honey, salt, vanilla extract, and baking powder.

• In a separate small bowl, whisk eggs. Then pour into medium bowl with banana batter.

• Grease griddle (or skillet) with butter or canola oil on medium high heat. Slowly pour about 3 tbsp of batter at a time. (Note: it will be much runnier than typical flour pancake batter). Optional: Add a few mushed blueberries. Flip when bottom is brown. Remove once opposite side is brown. Repeat once batter is done.

• Spread almond butter over and drizzle with syrup. Garnish with more blueberries.