Separate the eggs. Beat the whites until stiff. Refrigerate. Mix the two
flours, egg yolks and the milk. Puree the bananas. Blend into the flour
mixture. Add the vanilla and cinnamon. Mix well. Put a thin coating of oil
in a large skillet. Heat well. Fold 4 heaping tablespoons of egg white into
1 cup of batter. Pour into the hot skillet. Cook until golden. Continue
with the rest of the batter and egg whites. Posted to EAT-L Digest by Joel
Ehrlich <Joel.Ehrlich@SALATA.COM> on Jul 8, 1997
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