2 whole eggs
4 egg whites
1 ripe banana, mashed
1/4 cup coconut flour
1/2 cup almond flour
1 tbsp. coconut oil, melted
2 tbsp. ground flaxseed
almond milk (enough to moisten)
Mix ingredients together. I used about 1/2 tsp. vanilla powder (product is called Organic Traditions – it is ground vanilla bean and pod). Add enough almond milk to make a muffin batter consistency.
Use a large spoon to drop batter into hot, lightly greased skillet, spreading it around a bit.
Let cook over medium heat as you would regular pancakes, about 1 -2 minutes per side. Makes about 12 pancakes (3 – 4 inch diameter).
Serve with pure maple syrup or fruit… or whatever you like! Leftovers freeze well. I put them in my lunch and eat them for coffee break