Three-Ingredient Banana Pancakes

• 2 ripe bananasvery ripe with brown spots, peeled
• 2 large eggs
• 30 g all-purpose flour
• 1 tbs unsalted butterfor the skillet
• ¼ tsp cinnamon

1. 1

   Add the bananas to a mixing bowl and mash thoroughly with a fork until you have a smooth, pudding-like paste with no large lumps remaining.

2. 2

   Crack in both eggs and whisk vigorously with the fork until the mixture is completely combined and slightly frothy, about 30 seconds. Sprinkle in the flour and cinnamon, then stir until just incorporated — a few small lumps are totally fine.

   Tip: Don't overmix or the pancakes will turn tough. Stir just until the flour disappears.

3. 3

   Heat the skillet over medium-low heat and add about half the butter, swirling to coat. Once the butter is foamy and fragrant (not brown), spoon roughly 2 tablespoons of batter per pancake into the skillet, leaving space between each one. You should fit about 4 small pancakes at a time.

   Tip: Medium-low is key here — banana pancakes burn faster than regular pancakes because of the natural sugars. Be patient.

4. 4

   Cook until the edges look set and tiny bubbles form on the surface, about 2 minutes. Carefully flip with a spatula — these are delicate, so slide the spatula fully underneath before flipping. Cook the second side until golden brown, about 1-2 minutes more.

   Tip: If they're falling apart when you flip, let them cook a little longer on the first side. The smaller you make them, the easier they are to flip.

5. 5

   Transfer cooked pancakes to a plate and repeat with the remaining butter and batter. You'll get about 8 small pancakes total.

6. 6

   Stack the pancakes and serve immediately while warm.

   Tip: These are best eaten fresh but will keep in the fridge for up to 2 days. Reheat gently in a skillet over low heat or for 20 seconds in the microwave.

• mixing bowl (medium)
• skillet (30cm (12-inch))
• fork
• spatula

Per serving

Nutritional values are estimates only.