Gluten-free pancake "cake"

In a medium bowl, whisk together bananas and eggs until well blended. Coat a large nonstick griddle with cooking spray and heat over medium heat (or coat 1 to 2 medium nonstick skillets with nonstick spray and heat over medium heat).

Scoop ½ cup batter per pancake onto griddle or skillet; smooth into a 7-inch circle. Cook until browned on bottom and well set, 3 to 4 minutes. Carefully slide a thin spatula under pancake and flip over; cook until browned on bottom, 3 to 4 minutes. Place cooked pancake on a plate and repeat process with remaining batter (you should get 8 pancakes); stack pancakes on top of each other on plate. Sprinkle powdered sugar over top of pancake stack; top with berries.

Serving size: ¼ of pancake “cake”