How to make
Blend the banana and apple into a chopper.
Add the yolks, milk, cinnamon and vanilla to them, while stirring at all times.
Then add the coconut flour with baking soda.
Beat the egg whites in a dry and clean bowl with the brown sugar into a cream.
Add the egg mixture to the beaten egg whites and mix gently.
The mixture should be thicker than the classic pancake batter.
Heat the oil in the pan.
Form the dietary pancakes with a tablespoon and fry them, until they're ready on both sides.
Serve the fluffy gluten-free pancakes with blueberry jam.
Enjoy!
