Peel and mash the bananas.

Add the eggs, whisk until completely combined.

Melt the butter, stir into banana mixture.

Add the rest of the ingredients, blend well.

Spray a large skillet with nonstick cooking spray and heat over medium. Add the batter to skillet, using about 2 tablespoons per pancake. Cook for about 1 minute until the pancakes begin to firm up; flip and cook on the second side until golden brown.

Serve warm topped with fresh berries or pomegranate seeds, if desired.