Fluffy 3-Ingredient Banana Pancakes

These fast and forgiving pancakes use ripe bananas and eggs for a fluffy texture that tastes indulgent.

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Mash the bananas until mostly smooth with small lumps.
Beat the eggs into the mashed bananas until the mixture is slightly frothy.
Add the baking powder and mix until evenly distributed.
Heat a nonstick skillet over medium-low heat and grease if needed.
Spoon 1½ tbsp (22 ml) batter for small pancakes or 3 tbsp (45 ml) for larger ones.
Cook until edges set and bubbles appear, then flip and cook until golden brown.
Serve warm with toppings of choice.

For best results, use ripe bananas and avoid overmixing the batter.