Cooking Instructions:

In a mixing bowl, mash the ripe banana until smooth.

Add the eggs and protein powder to the mashed banana, whisking until the mixture is well combined and smooth.

Preheat a non-stick skillet or griddle over medium heat and lightly coat it with low-cal cooking spray.

Pour a small amount of the pancake batter onto the skillet, forming pancakes of your desired size.

Cook for 2-3 minutes on one side until small bubbles form on the surface, then carefully flip and cook for an additional 1-2 minutes until golden brown and cooked through.

Repeat with the remaining batter, adding more cooking spray to the skillet as needed.

Serve warm with your choice of toppings.

For the best results, make sure your banana is fully ripe; this will enhance the flavor and sweetness of the pancakes.

Additionally, if you're preparing a larger batch, consider using a larger skillet or griddle to cook multiple pancakes simultaneously.

These pancakes can be stored in the refrigerator for up to 3 days and can be reheated in the microwave for a quick breakfast option!