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*I usually use two small or medium bananas. If your bananas are particularly large, just use one or one and a half. Too much banana can make the pancake mushy and unpleasant. You want them very ripe, the darker the sweeter.
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*I use my mixer to mash the bananas. I prefer the pancakes without banana lumps, but if you like them you can certainly leave big lumps and it won't hurt the finished pancake.
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*Add the beaten egg, milk, oil, and vanilla to the mashed bananas.
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*Add the flour of your choice, sugar, baking powder, salt, and cinnamon to the banana/milk mixture. (I usually use white flour, but whole wheat pastry flour or even whole wheat flour is awesome, too.)
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*The batter will be slightly lumpy. Do not overmix! Pancakes get tough with too much mixing.
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*I use a 1/3 cup for each pancake. Lightly grease your griddle and bake the pancakes over medium high heat, about 350 if you have an electric griddle.
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When your pancakes just start to look done around the edges and the bubbles have begun to pop, flip them. (Only flip once.) After the flip I go ahead and butter them while they are still cooking. The butter melts right down into the pancake and ooooo baby!
