Low in sugar protein pancakes

Ingredients: 5 egg whites 1 egg 200 g gluten-free flour cinnamon
vanillin bean or vanilla extract
2 tablespoons coconut flour
2 tablespoons Crudigno sesame oil
2 ripe bananas, blended with 2 dl mineral water
Blueberries or raspberries, frozen

Mix all ingredients, add mineral water to a level of desired consistency. Leave the dough in the fridge “to rest” for one hour. Bake small pancakes and fill them with mashed blueberries (or other fruit).