1 Banana, mashed
2 Eggs, beaten
Sprinkle of cinnamon, this helps sweeten the pancakes
Fruits of your choice
Simply mash the banana and thoroughly beat in the eggs and cinnamon. Heat up a pan on a medium heat and add a little butter/coconut oil and then spoon in the mixture into small pancake-sized dollops (I find they are easier to flip when they are a bit smaller). They don't take long at all to cook, once you start seeing little bubble appear on the top, flip them over using a fish slice. Cook until lightly golden.
You can really serve these pancakes with anything you feel like, adding seeds and nuts give a nice extra crunch, also granola works really well. Honey or algarve or maple syrup all add a nice extra bit of sweetness, or even jam or fruit compote.
I love having these for breakfast when I have a little extra time in the mornings and when am bored of porridge! Equally, they work well as a snack or as a healthier dessert.
This recipe makes a generous portion for one person (especially if lots of extras are added!), but they can always be kept in the fridge and eaten later.