Start by gathering all your ingredients onto the counter. Mash the ripe bananas in a bowl. I find using a fork or a potato masher works wonders. Leave no lumps!

In a separate bowl, crack the eggs and whisk them until they are well mixed. Add the mashed bananas and vanilla extract. Stir until you have a homogeneous mixture.

In another bowl, mix together the flour, cinnamon, hemp seeds or flaxseed, and salt. This step ensures your pancakes rise properly and have that fluffy texture.

Pour the wet mixture into the dry ingredients. Gently fold them together using a spatula. Try to avoid overmixing—no one likes tough pancakes! A few small lumps are perfectly fine.

Grease a skillet or non-stick pan with butter or oil over medium heat. Allow it to get hot. You can test if it's ready by dropping a bit of the batter onto the surface; it should sizzle and bubble.

Spoon about a quarter cup of batter onto the pan for each pancake. If you’re adding walnuts or chocolate chips, sprinkle them on top while the batter is still wet. Cook for about 2-3 minutes until bubbles appear on the surface. Flip and cook for another 1-2 minutes until golden brown.

Transfer the pancakes to a plate and keep them warm while you repeat cooking with the remaining batter. Serve with your favorite toppings like maple syrup, yogurt, or berries. Enjoy their smiles!