1 Ripe Banana
2 Eggs

Wisk the eggs in a small bowl, and mash the banana well in a separate bowl. Mix together and add in whatever sounds good.

Set the burner around medium-low heat. If it’s too hot they will burn before they are solid enough to flip (learned that the hard way). Pour 2″ pancakes in to preheated skillet with the oil/butter of your choice. Check the bottom after 30 seconds and flip when they are a golden brown. Cook all the way through.

**I  added**
Chopped walnuts
1/8 tsp Cinnamon
1/8 tsp Vanilla
1 T Flax and Ancient Grains All-purpose Flour, because I read that some people add a tablespoon of flax, which I didn’t have. So mine weren’t entirely flourless, but they can be.

All in all, it’s a great way to use your ripe bananas. They are more like the texture of french toast/crepes. I think they would be good with a little peanut butter, almond butter or fruit on top.

1 banana is 1 serving size, so I tripled the recipe for my boys.

Here is a picture showing pancakes cooked on medium-high heat vs low heat.

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