1bananaover-ripe is better for flavour and browning
2tbspflour, oats, or almond flour
Add these ingredients to your blender or food processor and blend until smooth.
Cook on an oiled, preheated pan over medium heat for 2 minutes or until golden on the underside, then flip and continue cooking 1 minute on the other side.
The recipe serves 1-2 but can easily be scaled up, and keep in mind that the pancakes come out thinner and closer to a crepe and a fluffy buttermilk pancake.If you don't have the power tools, vigorously whisk up the eggs to aerate them before adding to the mashed banana and then stir in the flour (or other bulking add-in of choice).Keep pancakes warm in a low oven if you aren't serving them right away. See notes in post about how to freeze them.Serve with nut butter for even more yummy protein.