GF blueberry corn pancakes

The inspiration for pancakes this morning was two aging bananas that I wanted to use up. I was going to use all almond flour, but then decided to swap in corn flour for half of it. They turned out well, especially fluffy and thick from whipping up the egg whites. (I think they would also be fine to skip the whipping of the egg whites.) They were delicious with butter, maple syrup, and some tahini on top. (I mean, what isn't really?) And with bacon. Yum. I made a full batch and froze half for them for another day.

Today, in honor of Minnesota's shelter in place mandate:

Blueberry Corn Pancakes (serves 2)
4 large Eggs (separated)
2 medium ripe Bananas
1/2 cup blanched almond flour
3/4 cup corn/masa flour
1 tsp baking powder
(opt) blueberries

1. Whisk egg yolks, bananas, almond and corn flour, and baking powder together in a large bowl. In a separate bowl using a hand or standing mixer, whip egg whites until stiff peaks form, 2-4 minutes.

2. Gently fold whipped egg whites into batter until evenly combined.

3. Melt coconut oil or butter in a cast iron skillet on medium-low heat. Pour about 1/4-cup pancake batter onto the pan, spreading it out evenly. Add your blueberries; cook until both sides are lightly golden.

Update: I made a blend of tahini, coconut milk, and a bit of maple syrup to make a pancake topping, which I combined with some shredded apples for my (leftover) pancakes. It was like a less-sweet halva, with fresh, tart apple bits in there. Yum!