Banana and egg pancakes

Ignore the grams, only the units.

In a bowl, mash the banana (if it is ripe, it is better) and add 1 teaspoon of cinnamon. Add the egg and stir

In this step, add about 1 tablespoon of the flour you like the most. In my case, chickpea or carob flour. The amount depends on the consistency you like. Mix

Add a little oil (coconut oil in my case) to a non-stick frying pan and let it heat up a little. Add the pancake mixture and when they are golden brown on the bottom, flip them over.

I love to accompany these pancakes with fruit, peanut butter, tahini, pure melted chocolate...you never get tired of this recipe because it is so variable.