3-ingredient breakfast

Ingredients:

1. 1 ripe banana

2. 2 eggs

3. 1/2 teaspoon baking powder (optional but helps fluffiness)

Instructions:

1. Prepare the banana:
   Peel the banana and mash it thoroughly in a bowl using a fork until it’s smooth with just a few small lumps remaining.

2. Add eggs:
   Crack the 2 eggs into the bowl with the mashed banana. Whisk together until well combined. The mixture should be smooth and slightly runny.

3. Add baking powder: (optional)
   Sprinkle the baking powder into the mixture and stir it in well. This step helps the pancakes become a bit fluffier but you can skip it if you don’t have it.

4. Heat the pan:
   Place a non-stick skillet or frying pan over medium heat. If needed, lightly grease the pan with a little butter or oil to prevent sticking.

5. Cook the pancakes:
   Pour small rounds of batter (about 2-3 tablespoons each) onto the hot pan. Cook for about 2 minutes on one side until you see bubbles forming on the surface and the edges start to look set.

6. Flip carefully:
   Using a spatula, gently flip the pancakes and cook for another 1-2 minutes on the other side until golden brown and cooked through.

7. Serve:
   Stack the pancakes on a plate and enjoy! You can add toppings if you want (like honey, maple syrup, or fresh fruit), but the pancakes themselves are tasty as is.

Why it works:
The banana adds natural sweetness and moisture, eggs provide structure and protein, and baking powder (if used) gives fluffiness. These pancakes are gluten-free, low ingredient, and quick to make.