2eggschia eggs if vegan, 1 tablespoon chia seeds and 3 tablespoons water per egg and let sit for a couple of minutes until it turns gloopy. The result won't be as fluffy as the egg variant
In two clean bowls, separate the eggs carefully so none of the yolks gets into the egg whites. With a wire whisk, beat the egg whites on high until they form soft peaks. Set aside.
In a blender, combine the peeled banana, egg yolks, gluten-free oats, gluten-free baking powder and salt, blitz the mixture until smooth.
With a spatula, gently fold in the egg whites, 1/3 at a time until it's all incorporated.
Heat a skillet over low heat. Scoop ¼ cup of the mixture into the skillet and cook each side until golden-brown.
Serve with Greek yoghurt, fresh fruit of your choice and drizzle a bit of maple syrup on top (optional).