the Base: Begin with one ripe banana in a bowl—the riper, the better, as it means more natural sweetness and easier mashing. Crack two eggs into the bowl with the banana.Mash and Mix: With a fork, mash the banana and mix it thoroughly with the eggs until you achieve a somewhat smooth batter. It’s okay if there are a few small lumps; they’ll add character to your pancakes.Cook to Perfection: Heat your pan over medium-low heat and melt a small slice of unsalted butter to ensure your pancakes don’t stick. Once the butter is melted and bubbly, scoop portions of the mixture into the pan. The size is up to you, but smaller pancakes are easier to flip.Flip and Finish: After about a minute, when you see the edges firming up, gently flip your pancakes over and cook for another minute on the other side. They should be golden brown and slightly crispy on the edges.Serving Your PancakesThese banana-egg pancakes are delicious on their own, but feel free to add a dash of cinnamon or a drizzle of honey for extra flavor. Fresh berries or a sprinkle of nuts can also add texture and nutritional value to your meal.Why This Breakfast?This recipe is not just about ease and speed; it’s about starting your day with a meal that’s satisfying and packed with nutrients. Bananas provide energy, potassium, and fiber, while eggs offer high-quality protein and essential vitamins. Together, they create a breakfast that’s not only quick to make but also keeps you fueled and ready to tackle the day ahead.So, tomorrow morning, when you’re pondering over what to make for breakfast, remember this simple yet splendid banana-egg pancake recipe. It’s proof that sometimes, the best things in life are not only free but made from just a banana and two eggs
