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. Wash the zucchini, cut off the ends and grate the zucchini on a coarse grater. 2. Place the grated zucchini in a bowl, add salt; mix and let stand for 5 minutes. 3. Throw the zucchini in a colander and squeeze with a spoon. 4. Place the squeezed zucchini in a deep bowl. 5. In a separate bowl, mix 2 eggs, salt, pepper and Italian seasonings with a fork. Mix well. Add 1 tablespoon of flour and mix well. 6. Pour the egg mixture into the bowl with the zucchini. 7. Chop the scallions. 8. Heat a frying pan with 2 tablespoons of oil. 9. Over medium-low heat: add half of the zucchini mixture and smooth it into large pancake. Top with thin slices of ham. Sprinkle with chopped scallions. Smooth it out. Add a layer of mozzarella. Cover everything with remaining zucchini-egg mixture; smooth it out. Cover with a lid and bake for 5-7 minutes. 10. Flip the omelette; cover with the lid and bake for another 5 minutes. 11. Place the omelette on a plate and cut into pieces.