Heat a non-stick frying pan / skillet over medium heat
Chop bananas, add to mixing bowl, and mash with potato masher
Crack eggs into bowl, and stir mixture together. (Don't worry if it's not super smooth - banana lumps are fine)
Add a small dash of olive oil or coconut oil to your frying pan. (If your pan is a good non-stick one, skip this step).
Working in batches, drop small portions of batter (around 2tbs) into the frying pan, and cook for around 2 minutes on each side, until starting to brown. -- You'll know when to flip them when bubbles appear on the top. Peek under a corner to see if the bottom has started to brown, then quickly slip a thin spatula underneath. (Banana and egg pancakes can be trickier to flip than regular pancakes, so a thin spatula and quick movements help!)
Eat by themselves, or serve with berries (we love using strawberries, blueberries, and raspberries), a dash of syrup, or even chocolate!