In a medium bowl, mash the banana using a fork until you achieve a banana paste-like texture. For best results, place the banana inside a zip bag, mash it with your hands, cut the tip of the bag to make an opening, and squeeze the banana through into the bowl.

Add the eggs to the bowl, and whisk them with a fork until they're mixed with the banana. The batter is quite runny, especially if you have large banana chunks in the bowl -for this reason, mashing it in the zip bag works great.

Heat a non-stick griddle or large pan over medium heat. Once hot, grease with oil, spray, or melt butter on the hot surface. Greasing a non-stick pan is key with this recipe to prevent the pancakes from breaking when flipping.

Immediately after greasing, pour ¼ cup of pancake batter onto the greased pan. Cook the pancakes for about 2 minutes until the edges begin to look defined. Carefully flip the pancakes over and cook for another 2 minutes on the other side. The thinner the spatula the better. Remove the pancakes from the pan onto a plate and keep them warm while you cook the rest of the batter.

Serve warm, topped with pancake syrup and your favorite toppings.