This recipe came from a Scottish friend, who got it from another friend. I can only give credit to Morvan Bomphrey.

It’s difficult to believe that banana, egg and flaxseed would make such an edible pancake, but it does. You can eat them hot on their own, or with a small amount of butter or peanut butter.

Also good with crispy bacon and maple syrup.

Ingredients
2 bananas
2 tbsp flaxseed (I plan to try substituting this for rye flour)
2 whisked eggs

Mash bananas to a pulp. Add whisk eggs.

Divide into 4 and place on a heavy bottomed frying pan and cook for approx 5 minutes on each side.

Enjoy!
Wyn