These are not your average pancakes. They are a more protein-forward pancake and while adding a little bit of potato starch and brown rice flour has done great things to improve the texture, they are a bit different. If you are not sensitive to gluten and are not looking to eat more protein for your breakfast, then these may not be the pancakes for you. If you are though, they are really quite enjoyable!

Ingredients:

2 eggs

1 banana

1/2 tsp of potato starch

1 tbsp of brown rice flour

Toppings: your favorite pancake toppings! Lately, I have been choosing almond butter, syrup or jam (less sugar), and fresh fruit.

Directions:

Blend eggs, banana, potato starch and brown rice flour together.

Pour into a skillet and cook as you would a pancake. I usually make one large one using all of the batter. Because it doesn’t bind together quite the same way as a gluten-full pancake, be careful when you flip it!

Top it off with all the extra yummy stuff, pour a glass of your favorite kind of milk, and enjoy!

Originally posted February 14, 2022.