Banana Egg Pancakes

1.In a medium bowl, mash the ripe bananas thoroughly with a fork until smooth with some small lumps remaining for texture.

2.Crack the eggs into the bowl with the mashed bananas and whisk together until fully combined and slightly frothy.

3.Add the baking powder, vanilla extract, ground cinnamon, and a pinch of salt to the banana-egg mixture. Stir gently to incorporate all ingredients evenly.

4.Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil to coat the surface.

5.Pour about 1/4 cup of batter per pancake onto the hot skillet, spreading slightly to form rounds approximately 3-4 inches in diameter.

6.Cook the pancakes for 2-3 minutes on the first side, until bubbles form on the surface and the edges look set.

7.Carefully flip each pancake and cook for an additional 1-2 minutes on the other side until golden brown and cooked through.

8.Transfer cooked pancakes to a warm plate and repeat with the remaining batter, adding more butter or oil to the skillet as needed.

9.Serve the banana egg pancakes warm, topped with fresh berries, a drizzle of maple syrup, or chopped nuts if desired.