Blend your fruit into a puree using a blender or stick mixer.
Put puree into a mixing bowl, add two eggs and whisk together.
Add flour and mix until a smooth batter is formed.
Heat a little butter or olive oil in a frying pan (medium heat), and drop spoonfuls of the batter into the pan to form small pancakes.
Cook until small craters are starting to form in the tops of the pancakes, and the bottoms are turning golden brown.
Flip pancakes over using a spatula, and cook until the other side is golden brown as well.
Let cool for a few minutes before serving.
Makes approximately 10 small pancakes. (depends on the size of your pancakes)
Store in the fridge in an airtight container for a few days.
Can also be frozen in a freezer safe bag or container.