1. In a medium bowl, combine 1 cup flour, 1 tablespoon baking powder, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. 2. In a large bowl, mash 2 peeled bananas with a fork or whisk until smooth. Add egg and mix. Add half the milk and mix. Add half the flour mixture and mix. Add the other half the milk and mix. Add the other half the flour mixture and mix. 3. Add 2 tablespoons avocado oil (or any other oil you like) and mix. 4. Heat a frying pan. Fry the pancakes on both sides over medium heat until golden brown. 5. Serve with bananas, fruit, maple syrup or honey. Drizzle with melted butter.

   1. Onion: peel and finely chop. 2. Garlic: peel and mince. 3. Tomatoes: wash and chop. 4. Heat olive oil in a large skillet over medium heat. Add the onion and cook for 5-6 minutes until softened. 5. Stir in garlic (if using), cumin, paprika, and cayenne pepper. Cook for 1-2 minutes until fragrant. 6. Pour in the chopped tomatoes, stir, and season with salt and pepper. Let the mixture simmer for 10-15 minutes, stirring occasionally, until it thickens slightly. 7. Make small wells in the sauce and crack an egg into each well. Cover the skillet and cook for 5-8 minutes, until the egg whites are set but the yolks remain runny. 8. Sprinkle with fresh parsley or cilantro if desired. Serve with warm crusty bread or pita.