Gluten-free banana nut pancakes for one or two

Every once in a while, when we get the kids off to school, my hubby and I have a quiet morning in which we get to eat whatever we want. If I have a few bananas hanging around, I love to make these flourless banana-nut pancakes. They are pretty small, but the nuts make them rather filling.

One of two small pancakes

Notes:
Keep the skillet on medium-low heat. Because of the natural sugars from the banana and the coconut flour, the cake will brown quickly. If you use high heat, the exterior will burn before the inside sets.
Since these pancakes have no gluten or xanthan gum holding them together, they can be crumbly. Take care when flipping.
This recipe may be doubled if you have 2 bananas, or if you are very hungry.

Makes two pancakes.

Ingredients:

• 1 ripe banana
• 1 egg
• 1/4 tsp. gluten-free vanilla
• 2 tbsp. Bob's Red Mill almond flour
• 1 tbsp. Bob's Red Mill coconut flour
• 1/8 tsp. gluten-free baking powder (omit this for a Paleo option)
• 1 tbsp. chopped walnuts or pecans



Mash the banana with a wire whisk

• coconut oil

Directions:
Mash in a small bowl
1 ripe banana

Separate one egg. Add the yolk to the mashed banana.
Put the egg white in the bowl of an electric mixer with the wire whisk blade attached.
Beat the egg white on high speed until soft peaks form.

Add to the banana-egg yolk mixture:

Beat the egg whites until soft peaks form

1/4 tsp. gluten-free vanilla
2 tbsp. Bob's Red Mill almond flour
1 tbsp. Bob's Red Mill coconut flour
1/8 tsp. gluten-free baking powder (omit this for a Paleo option)
1 tbsp. chopped walnuts or pecans

Gently fold the egg white into the banana-egg-nut mixture with a rubber scraper, folding until the white is well incorporated. Do not overmix (that would deflate your egg whites)

Preheat a medium nonstick skillet over medium-low heat. Add and allow to melt:
1/4 tsp. coconut oil

Spread the batter around with a spatula

Pour 1/2 of the batter into the skillet. This batter is thick--you will have to spread it around with a rubber scraper to make a flat pancake shape.


Cook the pancake on medium-low heat until bubbles form in the top surface and do not immediately close up with batter, about 4 minutes per side. Gently flip the pancake with a spatula. As you start to slide the spatula under the cake, take a peek at the bottom side. It should be a rich dark brown before you attempt to flip.

Before cooking the second pancake, add another 1/4 tsp. coconut oil to the pan. It helps with flipping.

Top with pure maple syrup and enjoy immediately.