I was inspired by Blogilate, Cassy Ho when I made this. Who knew how easy and delicious this pancake could be? Low on carbs AND it’s gluten free.
Recipe -Raspberry Pancakes
Ingredients
- 2 ripe bananas
- 2 eggs
- 1/2 cup blueberries
- coconut oil spray or any type cooking oil preferred
Directions
1. Mash the bananas with a fork. Whisk in the eggs until mixed well.
2. In a non-stick pan on medium hi. Add in coconut oil and 1 1/2 tablespoon of the mixture and cook 2-3 minutes each side then set to the side.
3. In a small pot on medium hi, add in the blueberries and let it cook until the blueberries are soft. Use a spoon and stir and crush. Once the texture is soft and the blueberries are bursting out liquid, turn off the heat.
4. Top the blueberries on the pancakes and enjoy.
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