1. Peel the banana and break it up into several big chunks in a bowl. Use a dinner fork to thoroughly mash the banana.
  2. Continue mashing until the banana has a pudding-like consistency and no large lumps remain; a few small lumps are okay. Optional: add 1/8 teaspoon of baking powder for fluffier, lighter pancakes.
  3. Whisk the eggs together until the yolks and whites are completely combined.
  4. Pour the eggs over the mashed banana and stir until the eggs are completely combined. The batter will be a lot runnier than regular pancake batter.
  5. Heat a greased griddle or pan over medium heat.
  6. Drop roughly 2 tablespoons of batter onto the hot griddle. It should sizzle immediately — if not, turn up the heat slightly.
  7. Cook for about 1 minute on each side. They should look browned and golden when you lift a corner.
  8. The edges should also be starting to look set, but the middle will still be loose like barely set Jell-O.
  9. Sprinkle some Casa De Santé Granola if you’d like, over the top of the pancakes as the first side cooks.
  10. Flip gently and cook the other side for 1 minute.
  11. Transfer the cooked pancakes to a serving plate and continue cooking the rest of the batter.
  12. Keep the finished pancakes warm in the oven if cooking more than a single batch.
  13. These pancakes are best when eaten fresh off the griddle and still warm. Serve with maple syrup, and/or with Casa De Santé Granola.


440 calories (with granola, without maple syrup)

GF, Soy-free, Dairy-free, Vegetarian

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