2 eggs
1 very ripe (not black) banana
1/4 t. baking powder
(if desired, whisk in 1/8 t. cinnamon into the eggs)
Heat griddle to 350 degrees or medium heat.
Thoroughly smash the banana in a large bowl with a fork. Make it good and mushy with no big lumps.
In another large bowl, whisk the eggs and baking powder until egg whites and yolks are fully incorporated.
Whisk the egg mixture into the banana mixture vigorously until thoroughly mixed and a little foamy.
I use a silicon pastry brush to brush a neutral oil onto the pan surface (just barely cover).
Using a 1/4 c. measuring cup, dip out one half of the cup (2 tablespoons) of mixture and pour onto griddle.
Cook pancakes about one and a half minutes, then carefully flip.
I take 2 rubber spatulas and come under the pancake in opposite directions and flip over.
Cook other side for about a minute or minute and a half, until golden.
If making more batches, you can keep these pancakes in a 200 degree oven.
You can store, covered, in fride for a few days or freeze.
Serve with Nutella, almond butter, jam, or whatever you like – chocolate chips?
