INGREDIENTS: MACROS: 261 calories, 28.2g carbs, 13.9g protein, 11g fat
Before you begin anything, start heating up your skillet. If you are using a cast iron, lightly coat it with olive oil.
I have found that a full banana doesn't provide the right consistency. So, eat 1/4 of the banana and place the rest of it into a bowl. Mash it up with a fork, then add the two eggs. Whisk until it is fairly lump free, and then you're ready to cook.
By this time your skillet is ready to go. Place about 2 tablespoons of batter in the skillet. From trial and error (and my wife's critique) it is better to keep the pancakes smaller. They turn out with a better consistency and taste better. The 2 tablespoons is about the right measurement to keep the pancakes at about 3-4 inches.
Wait until the underside is golden brown, and then flip them over. Once both sides are evenly cooked, you are done and it is time to eat. I like to add peanut butter to mine and eat them like a mini crepe.
And there you have it, the easiest and healthiest pancake recipe that you'll find. Enjoy!