• Peel the banana/s, drop it into a medium mixing bowl (or a measuring cup), and mash it with a potato masher or meat chopper. I prefer the meat chopper just because it's faster and easier to clean. Mash the banana as fine as you can, making sure you don't have any banana lumps that are larger than the size of a pencil eraser. You're going for a consistency similar to pudding. 
• Add in your egg, and stir thoroughly. You want the egg whites to be well incorporated into the banana mash. This ensures that you don't get any of that scrambled egg flavor. 
• Light your stove to low or medium-low heat. You may not need butter or cooking oil for some pans. I use a cast iron griddle (or a pan) and a small dollop of salted butter. 
• Drop small spoonfuls of the batter onto the pan once it's nice and warm. If you only drop about 2-3 tablespoons of batter per pancake, it will flip much easier. 
• Cook for one to two minutes before flipping. Unlike a traditional pancake, you should flip these before bubbles form. Gently lift a corner of the pancake to check for browning underneath. When it's a lightly golden color, flip it. 
• After flipping, allow the other side to cook for one minute. Don't worry if it seems a bit creamy in the middle; remember that you're using bananas, and bananas will stay a bit soft, but as it cooks and browns, it will firm enough to flip and serve. Or... see tips for how to make it firmer.
• If you are making more than 3-4 servings of pancakes, put your oven on the warm setting and store your finished pancakes there until you're ready to serve them.
• Serve them warm, on their own, or with maple syrup, berries, jelly, jam, butter, peanut butter, or honey as toppings.
  
  

Nutrition Information per serving 

• 4 grams fat
• 7 grams protein
• 15 grams naturally occurring sugar
• 3 grams fiber
• 28 grams carbohydrates
• 450 milligrams potassium 
• 170 calories

NOTE:

• Does not include any added butter that may be used for cooking.