Banana Pancakes

1. In a bowl mash banana and then stir in an egg.  If that is all you have you can just stop with those two ingredients. 
2. Combine the dry ingredients (press the baking powder through a strainer if it's pebbly).
3. Whisk in the flour and stir until just combined. It is ok to be clumpy, don’t overmix.
4. Add all ingredients to a bowl or food processor. Mix. If using a food processor, pulse until the mixture is fairly smooth, with a little texture.
5. Cook in a skillet over medium high heat, flipping after about 3 minutes when the batter starts to bubble, edges are browned and the pancake no longer seems runny. 
6. Enjoy! You can eat these right away, or put them in a storage container to save for later.

Notes

• In Michael Rulhman’s book Ratio he states that pancakes are best made following a simple ratio- 2 parts liquid : 1 part egg : ½ part butter : 2 parts flour.
• These pancakes are a great way to use up ripe bananas!  
• This recipe can also be made with canned pumpkin, butternut squash or mashed sweet potato.
• For an extra boost of protein, add protein powder or nut butters to your batter, but you may need to add more milk or water to keep the batter thin and pourable. 
• Experiment with toppings! Some tasty additions include chocolate chips, blueberries, shredded coconut, powdered sugar, and more.
• Nut butters, honey or agave can be used in place of maple syrup if desired.
• If the mixture is dry, adding a little water can help blend it together.  
• To store: when sealed in an airtight container, dancing banana bread can last in the refrigerator for 5-7 days before going soggy. In the freezer, they can last up to a month.