Two-Ingredient Pancakes

My little baby is now a toddler.  I am in awe everyday how fast he is growing and changing.  With a toddler comes decisions that I believe should be made now...before he is old enough to be too set in his ways...before habits are so difficult to change.  Those decisions center on healthy living.  I believe in teaching my son (who has a vocabulary of a total of four words) no matter how young, about how to eat well and exercise...and love it!  There is a time and place for treats and food a little more indulgent (holidays, special occasions, etc.) but our daily food choices are as whole and clean as we can make them.  These pancakes were a fun way to jazz up our lunchtime routine and I did not feel any sort of guilt feeding them to my little one.  In fact, he loved them and ate three in the blink of an eye!
(Keep in mind, these are not "bready" like traditional pancakes...they are sweet like ripe bananas and have a slightly different texture.  They are still delicious, but in their own way...not the same deliciousness you would find in a flour based pancake.)

This recipe will serve 2 (about 8 small pancakes).

1 large, ripe banana
2 large egs
cinnamon (optional - use as much or a little as you would like)

Bring a large pan or griddle to medium heat - depending on your pan, you may need to coat with a layer of butter before pouring on the batter.
Mash the banana really well (you don't want it to be too chunky).
Add the eggs and cinnamon and mix everything together really well with a fork.
Pour the batter in 4-5" diameter circles onto the griddle.
When the batter starts to bubble, flip the pancakes.
Cook for another minute or two until the pancake is cooked through and serve warm with your favorite pancake toppings.

Variations of this recipe have been circulating the internet and my dad gave me this version.