Preheat the oven to 200 degrees F. Line a baking sheet with parchment paper.
Whisk together the flour, baking powder, salt and sugar in a large bowl. Make a well in the dry ingredients and pour the egg in the center of the well, while whisking. While continuing to whisk, add the milk and melted butter until the batter is a bit lumpy, but fully combined.
Heat a large nonstick skillet or griddle over medium heat. Using a 1/3 cup measuring cup, pour the batter onto the hot surface. Scatter fresh banana slices on top of the batter and cook until the surface starts to bubble and the bottom is golden brown, about 2 minutes. Flip and cook for an additional minute. Transfer the pancakes to the prepared baking sheet and keep in the oven until ready to serve, if desired.
Repeat with the remaining batter and banana slices. Serve drizzled with maple syrup and fresh berries.
Baby version: Combine 1 mashed medium ripe banana, 1 tablespoon peanut butter, 1 tablespoon all-purpose flour and 1 large egg in a mixing bowl and whisk to combine until the batter is smooth.
Heat a large nonstick skillet or griddle over medium heat. Using a 1/4 cup measuring cup, pour the batter onto the hot surface and cook until the surface starts to bubble, about 1 minute. Flip and cook for an additional minute. Repeat with the remaining batter.
Recipe courtesy of Kelsey Nixon