In two clean bowls, carefully separate the egg whites from the egg yolks, placing the egg whites in one bowl and the egg yolks in the other.
Beat the egg whites on high for 2 minutes or until soft peaks form. (When you pull out your mixer, the tip of the egg white mixture should curl.)
Add the remaining ingredients to the bowl that contains egg yolks and beat until smooth.
Using a spatula, gently fold 1/3 of the egg white mixture into the banana mixture until roughly combined. Fold half of the remaining egg whites into the banana mixture until roughly combined. Then finally, the last portion until everything is well combined.
Heat a pan on low heat. Pour 1/4 c. of the mixture onto the pan and cook as you would making traditional pancakes.
Top with fruit, toasted nuts, or a drizzle of pure maple syrup. ENJOY!