1. In a medium-sized bowl, stir the mashed banana and egg until well mixed.

2. Gradually add the flour while stirring continually until a thick batter forms.

3. Grease a frying pan with non-stick cooking spray or butter and place over low heat.

4. Add two “scoops” (I was using a household tablespoon for my scoops) of batter to the pan at a time. Heat for 45-seconds to 1 minute then flip. (The trick to not overcooking these is to cook them over low heat and to flip them quickly. They burn very fast! I recommend cooking one pancake at a time.)

5. Serve with maple syrup, sliced banana, or any other toppings you prefer!

Makes 4 medium-sized pancakes with 103 calories, 2.5 g fat, 16.5 g carbs, and 4.4 g protein per pancake.