Gluten Free Vegetairian High Protein Pancakes with Two Ingredients!

Welcome 2018! A great way to start the new year is with a healthy breakfast. Make these gluten free, vegetarian, high protein pancakes when you are looking for a quick and satisfying start to your day. With limited ingredients, you will need little prep and clean up!

My original recipe was posted in 2015. Since then I have modified the recipe and have limited the ingredients to two ... with the option of the addition of cinnamon as an option!

Ingredients
1 egg to 1 banana ratio
HINT: The riper the banana, the sweeter the pancake!

Directions:
Smash banana and add egg. Scramble and let rest for at least 5 minutes (for a fluffier pancake).
Heat pan on medium heat and add oil or butter to the pan so pancakes do not stick
Pour batter into pan to make pancakes the size you prefer
Cook about 2 minutes each side

Serving Suggestion:
Serve with fresh fruit, nuts, and honey
Serve with soy butter or sunflower butter and fruit