Sunday Brunch Flourless Pancakes

I love being creative on Sunday mornings when the most I HAVE to do is get to the farmers market by 10 am.  I have made some pretty interesting egg dishes, but this one, suggested by our friend Melanie Vigil brought pancakes back into my life after almost 9 years.  They are perfect for anyone on a gluten free diet, or a lap band patient.  Easy to make, delicious and a new choice all rolled into one.  Next week, I am going to make the “batter” a bit thinner and try for crepes and fill them with the blueberry “conserves” and some ricotta cheese.  I will definitely report back.

Ingredients:

Pancakes

• 10 ounces egg beaters
• 1 banana
• Splash of vanilla
• Dash of cinnamon
• Dash of nutmeg

Blueberry syrup

• 1 cup fresh (or frozen) blueberries
• 1- 2 teaspoons Splenda
• Splash of vanilla
• Dash of cinnamon

Directions - Pancakes:

1. Slice banana and place in blender or food processor jar
2. Add egg beaters, vanilla, cinnamon and nutmeg
3. Blend until smooth - it only takes a few pulses
4. Heat skillet over medium heat, spray with non stick spray (I use olive oil in my Misto), and pour batter into pan to about a 3 inch diameter (this is a little bigger than silver dollar pancakes, but not as big as full size)
5. When edges appear dry and the center has “air bubbles” and the underside is golden, turn over and cook through.
6. Remove from pan and repeat until all the batter is gone
7. Stack on individual plates (I warm my plates in the oven)

Directions - Blueberry syrup:

1. While you are cooking pancakes get the syrup started
2. Mash blueberries with a fork and place in small saucepan on stove or in microwave safe bowl
3. Add splash of vanilla and dash of cinnamon and the Splenda
4. Cook on low-medium on stove, mixing until it is hot all the way through, or cook covered on medium in the microwave
5. Transfer to pourable container (I use a glass measuring cup) and serve over pancakes

Nutritional value: - this made 1 lap band sized serving and 1 man sized serving (I took 1/3 of the pancakes and about ¼ of the syrup) so it makes 3 weight loss surgery size portions each one having about

• 163 calories and
• 21 grams of protein.