3 Ingredient Banana Pancake with Cinnamon in 15 Minutes

Instructions:

1. Peel your 1 large overripe banana and place it in a medium bowl. Use the back of a fork to mash it thoroughly until it looks like a thick, bubbly liquid.
2. Add your 1 tsp ground cinnamon directly into the banana mash. Whisk it in until the puree turns a deep, spiced tan color.
3. Crack the 1 large grade A egg into the bowl. Beat it vigorously into the banana mixture until the liquid is pale and slightly frothy.
4. Add the 1 cup (125g) high-quality dry pancake mix to the wet ingredients. Fold gently with a spatula until just combined and no large streaks of white powder remain.
5. Heat your skillet over medium low heat and add the 1 tbsp butter. Swirl the pan until the butter sizzles and the foam subsides.
6. Drop 1/4 cup of batter per pancake onto the hot surface. Do not overcrowd the pan; leave at least two inches between each one.
7. Cook for about 3 to 4 minutes. You are looking for the edges to look dry and matte.
8. Slide your spatula under the pancake and flip in one quick motion. Cook the second side for 2 minutes until golden brown and the center feels springy.
9. Transfer to a warm plate. Let them sit for 60 seconds until the steam settles and the texture firms up.
10. Repeat with the remaining batter, adding a tiny bit more butter if the pan looks dry.