Serves: Two 4 inch pancakes per person
Ingredients:
Gluten free pancake mix and the ingredients to make it (The brand I buy has 1.5g sugar per pancake.)
1 banana per batch
blueberries, to taste
1 teaspoon 100% maple syrup per serving
aerosol whipped cream (The brand I buy has 1g sugar in 2 tablespoons.)
Directions:
Make pancake batter according to package directions. Mash banana and stir into pancake batter. Cook pancakes according to package directions, being careful not to burn them. Top pancakes with blueberries. Drizzle with syrup. Top with a small squirt of whipped cream. Have with a glass of milk or another good source of protein, such as a hard boiled egg. Leftover pancakes freeze well and can be reheated in the toaster.
Former Browniemaker 