Ingredients:

• 1 ripe banana

• 2 large eggs, lightly beaten

• ⅛ teaspoon baking powder (for fluffier pancakes)

• ⅛ teaspoon salt

• ¼ teaspoon vanilla extract

• 1 tablespoon cocoa powder

• 1 tablespoon honey

• ½ cup granola

• Butter or oil (optional, for cooking)

• Maple syrup, jam, powdered sugar, or other toppings of choice

Instructions:

1. Mash the banana in a bowl until smooth, leaving a few small lumps for texture.

2. Whisk in the eggs until fully combined.

3. Add the remaining ingredients (baking powder, salt, vanilla extract, cocoa powder, and granola) and mix until well incorporated.

4. Heat a non-stick pan or griddle over medium heat. Lightly grease with butter or oil if needed.

5. Pour small amounts of batter (about 2 tablespoons per pancake) onto the heated pan.

6. Cook for about 1 minute, until the edges look set and bubbles start to form on the surface.

7. Sprinkle toppings like extra granola, chocolate chips, or nuts if desired.

8. Flip the pancakes carefully and cook for another 1-2 minutes until golden brown and cooked through.

9. Repeat with the remaining batter.

10. Serve warm with your favorite toppings like maple syrup, fresh fruit, or a dusting of powdered sugar.

Recipe Notes:

• Leftover pancakes: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second bursts until warm. While best enjoyed fresh, they still make a great snack!

• Make it extra indulgent: Serve with a drizzle of melted chocolate or nut butter.

Customize it: Add a pinch of cinnamon, a handful of chopped nuts, or swap honey for maple syrup.