Gluten Free - no flour pancakes that taste great. Great source of protein and a good start your day.
Cooking time/temp: 
Low to medium heat

    1.    1/2 large ripe banana
    2.    pinch or two of cinamon
    3.    one egg
    4.    pinch of baking soda (optional) - Gives them a more fluffy appearnce and texture


Our Clinical Director, Dr. Lorne Brown, learned about this recipe from a friend during one of his travels to Montreal, Quebec. He wanted to share it with our readers.  We did a web search and found the following recipe which closest resembles the recipe he was given:
The following makes 3 small pancakes:

    1.    In a bowl add 1/2 of a large ripe banana. Mash with a fork.  Allow for  some chunks, but more liquid. If you like fluffy pancakes then do not mash too much, leaving chunks of banana.
    2.    In another bowl, crack in one egg and add a pinch of baking powder. Mix well.
    3.    Pour wet mixture into mashed bananas and add a pinch of cinnamon and stir.
    4.    In a buttered frying pan, cook pancakes over medium low heat. Divide mixture into 1/3 or measure out 1.5 tablespoons for each small pancake. Cook on both sides so flip after a few minutes.

You can add blueberries and grass fed butter on top of your cooked pancakes  for even extra flavour and to maintain the low carb and low glycemic breakfast.

If you are trying to conceive, lose weight or stay exta healthy, then we suggest you skip the maple syrup and use blueberries.  The banana and cinamon already make it sweet.