1. In a mixing bowl, mash the bananas. Add the eggs and granola, and stir well to combine. Set aside for 10 minutes. If making chocolate pancakes, add the cocoa powder.
2. Preheat a 10" or 12" nonstick skillet over medium-low heat (my burner goes up to "9"; I heated the pan over "4"). Start preheating when the batter has about 3 minutes left to sit.
3. Generously spray the pan with the non-stick cooking spray. Slowly pour 1/4 cup batter into the center of the pan (it should take about 3 seconds to pour in the batter).
4. Cook for 1-2 minutes, until the pancake is browned on one side.
5. Very carefully loosen the pancake with a plastic spatula, and flip to the other side. Cook for an additional 1-2 minutes, until the pancake is cooked through.
6. Transfer to a dish, and repeat the process with the rest of the batter, ensuring that you spray the pan with cooking spray before making each pancake.
7. Serve on their own, or with syrup, berries, or whatever you like to eat with pancakes.

Tips: These pancakes are delicate, since they contain no flour to bind them together. Trust me, and follow the instructions to a tee. Do not try to cook them over a hotter heat, or they will fall apart. Do not quickly dump the batter into the pan, or they'll fall apart. Do not use more than 1/4 cup of batter per pancake. Seriously, even 1/3 cup was too much, and they fell apart. Generously spray the pan with cooking spray before making each pancake, or they will stick to the pan (even if you have a non-stick pan).