Mash Bananas: In a bowl, mash the bananas until smooth.
Mix in Eggs: Beat in the eggs until well combined. Add baking powder, cinnamon, or vanilla if using.
Heat Pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
Cook Pancakes: Pour batter onto the skillet (about ¼ cup per pancake). Cook 2–3 minutes until bubbles form and edges look set. Flip carefully and cook another 1–2 minutes.
Serve: Serve immediately with honey, syrup, peanut butter, fresh fruit, or your favorite toppings.
💡 Tips:
Don’t overflip—they’re delicate.
Use very ripe bananas for natural sweetness and better texture.
For extra protein, you can add a scoop of protein powder to the batter.
If you want, I can also share a slightly larger batch version that makes enough for a whole family in 10–15 minutes—still flourless and super fluffy. Do you want that version?
