– 2 ripe bananas – 2 large eggs – 1/2 tsp baking powder Optional toppings: maple syrup, berries, peanut butter, Greek yogurt
In a medium bowl, mash the ripe bananas until mostly smooth. A few small lumps are fine—they add texture and natural sweetness.
Crack the eggs into the bowl and whisk them into the mashed bananas until well combined. The mixture should look like a thick batter.
Add baking powder to help the pancakes rise and become fluffier. Stir gently until fully incorporated, avoiding overmixing.
Heat a nonstick skillet over medium heat. Pour small rounds of batter and cook for 1–2 mins per side, flipping gently with a spatula.
Serve warm with maple syrup, fruit, or nut butter. These pancakes are gluten-free, dairy-free, and ready in under 15 minutes!
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