Just Spices was kind enough to share a recipe with me as well that they gave me permission to reprint.
- Peel the banana and break it up into several big chunks in a bowl.
- Use a dinner fork to thoroughly mash the banana. Continue mashing until the banana has a pudding-like consistency and no large lumps remain (a few small lumps are okay). You should have 1/3 to 1/2 cup of mashed bananas.
- Whisk in Just Spices Pancake blend. These pancakes are pretty great on their own, but a few extras never hurt. Add 1/8 teaspoon of baking powder for fluffier, lighter pancakes and save any chunky, heavy ingredients — like nuts — for when the pancakes are on the griddle.
- Whisk the eggs together until the yolks and whites are completely combined. Then pour the eggs over the banana mixture and stir until everything is completely combined.
- Melt a little butter or warm a little vegetable oil in the pan to prevent the pancakes from sticking to the griddle, if you like.
- Drop 2 tablespoons of batter onto the hot griddle. It should sizzle immediately — if not, turn up the heat slightly.
- Cook the pancakes until the bottoms look browned and golden when you lift a corner (roughly 1 minute). The edges should also be starting to look set, but the middle will still be loose like barely set Jell-O.
- Cook the other side for another minute or so, until it’s is also golden-brown. You can flip the pancakes a few times if you need to in order to get them evenly browned (Flipping is much easier once the second side is set!).