Mix with either hand mixer or a whisk until the banana is broken down leaving only small occasional pieces.
Preheat your griddle pan on Medium to Med-Low temperature.
Be sure to grease your pan with spray before each batch of pancakes.
For each pancake, measure ¼ cup of the batter into your pan.
Cook until the pancake bubbles in the center, then flip. These can be a bit tricky to flip so make sure that you really get that spatula under there.
Cook until done. You can tell doneness because the pancake will be fully puffed up and when lifted with a spatula, it will hold it’s own weight (not flop over). If it’s still floppy, then give it one more flip for about 30 seconds. This can happen if there is a particularly big banana chunk in there.
Serve hot and fresh. Top with peanut butter, fresh fruit, whip cream or any toppings you enjoy!