3-Ingredient Banana Pancakes

Method - Prepare the banana batter: Add the bananas to a bowl and mash with a fork until there are no chunks. Add the eggs and flour to the bowl and mix until combined.

Method - Cook the pancakes: Melt about 2 teaspoons of butter in a nonstick pan over medium heat. Add a quarter of the pancake batter and use a silicone spatula to gently spread the batter from the center towards the edges to create a circular shape about 6 inches across. Cook one side for 2 minutes and gently slide your spatula underneath to see if it is sticking to the pan. If it is still sticking, continue cooking for another minute. If it slides smoothly and is browned in spots, flip the pancake to the other side and cook until both sides separate from the pan, are nicely browned, and the edges lift slightly, another 2 to 3 minutes. Carefully wipe out the pan with a paper towel. Repeat with the remaining pancake batter, adding more butter to grease the pan each time.

Method - Serve: Garnish with your favorite pancake toppings and serve. Leftover batter can be kept in an airtight container in the fridge for up to 2 days. Let any leftover cooked pancakes cool before storing in an airtight container in the fridge for up to 3 days. For the best leftovers, preheated an oven or toaster oven to 350°F. Place the pancakes on a baking sheet lined with a cooling rack and bake for 8 to 10 minutes.