This pancakes are fantastic when made fresh, but you can also keep them in the fridge overnight, and re-heat them in a frying pan or in a toaster.
These pancakes freeze really well. Layer the pancakes between sheets of parchment paper and place them in a ziploc bag. Freeze for up to 2 months. To eat, simply pull the pancake out of the freezer and re-heat it in a frying pan at low heat, and covered, so it will defrost the inside of the pancakes, or in a toaster oven.
Notes
*Make sure to mash the banana really well so the batter is smooth.*The taste of banana in this recipe will be stronger according to how ripe the banana is. Riper bananas will yield a bolder banana taste. *If I am making particularly thick pancakes, I like to cover the pan with a lid while cooking, so it helps the pancake cook in the center without burning the outside.