Place the bananas into a large mixing bowl and mash completely using a fork. Add the eggs and mix again. Add the remaining ingredients and mix until everything is fully combined. You may want to switch to a whisk. Alternatively, you could add everything to a blender and starting on low speed, blend until smooth and creamy.

Heat a pancake griddle or non-stick skillet over medium-high heat with grass-fed butter or coconut oil. Once hot, carefully pour about 2 Tablespoons of batter per pancake at a time. For this recipe, smaller pancakes work best. Cook for about 1 – 2 minutes, using a spatula carefully flip and cook about 1 minute more.

Continue until all the batter is gone. Serve with fresh berries of choice and pure maple syrup. Store any leftover pancakes in a sealed, airtight container in the fridge for 4 – 5 days.