METHOD:
Crack the eggs in a mixing bowl and add the baking powder.
Whisk to combine.
In another mixing bowl, lightly mash the bananas with a fork. The mashed banana should be chunky and not smooth. This will yield a fluffy pancake.
Pour the egg mixture into the mashed banana and stir to combine. There should be enough egg to hold the mashed banana together.
In a frying pan over medium heat, melt a knob of butter with a little oil (½ teaspoon) – this is to prevent the butter from burning.
Drop spoonful’s of batter in the frying pan and cook on one side until the baking powder is activated. 1 or 2 tablespoons of batter is enough for each pancake.
Flip pancake over and cook until golden brown on each side.
Cook 2 or 3 pancakes at a time to facilitate easier flipping.
Stack onto a plate and serve warm with a topping of your choice.