Serves: 2 (but you can double or triple it)
1 pinch (approx. 1/8 t.) baking powder (*optional, but recommended)
1. Get a skillet nice and hot. Peel the banana and place in a bowl — mash well with a fork.** Add the eggs and baking powder (if using) and mix well.
2. Grease your skillet with either butter, non-stick cooking spray, or coconut oil. Ladle the batter (I used about 2-3 T. per pancake) into the skillet and cook till the underside is golden brown. Flip the pancakes and do the same on the other side. Transfer to a serving plate and repeat with remaining batter. Serve immediately.
*I made these both with and without the pinch of baking powder and found that the addition of the baking powder gave just enough “rise” to the pancakes to make it worth the tiny extra step
And while these pancakes are lovely plainly served with a drizzle of maple syrup, feel free to jazz them up with some add-ins:
• a dash of cinnamon
• 1/4 t. vanilla
• your favorite berries
• chocolate chips
• chopped nuts