An easy and delicious Passover staple, these banana egg pancakes are made with just mashed banana, eggs, and cinnamon, cooked like regular pancakes. They are naturally gluten-free and can be boosted with a Greek yogurt topping.
Mash one ripe banana in a bowl. Whip in 2 eggs and a dash of cinnamon until well combined. Cook the mixture on a griddle or pan as you would with regular pancake batter, until golden brown on both sides. For an optional protein boost, serve with a dollop of Greek yogurt mixed with stevia or honey.
