1 whole free-range organic egg + ¼ cup free range egg whites
1 tablespoon coconut flour
1 tablespoons tapioca flour
½ tsp ground cinnamon (optional)
½ tsp baking powder (optional, but will make pancakes a little fluffier)
Optional Toppings:
sliced banana
berries
granola (preferably paleo)
nut butter (preferably paleo)
jam
pure maple syrup
cocoa nibs
nuts/seeds
Instructions
In a small blender, magic bullet, or similar, blend all pancake ingredients.
Blend only until just mixed (about 5-10 seconds), do not over blend.
Heat a pan over medium heat with olive or coconut oil for greasing.
Using a ⅓ cup measure, pour pancake batter into pan and cook for 2 minutes or until the side up starts to bubble slightly, flip and cook another 1-2 minutes on the other side.
Repeat to make 4-5 pancakes.
Stack pancakes and top with whatever toppings you prefer.
Notes
I suggest using a small pan because the batter can be quite runny and if you use a big pan you may not get nice circular pancakes. This is my trick anyways! ;)
Nutritional Information using ½ cup egg whites (not the whole egg + ¼ cup)
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/the-simplest-banana-cinnamon-pancakes/