Break the banana into a few pieces and place all the ingredients in a blender or food processor. Pulse until smooth. The batter will be thin.
Heat a frying pan or griddle over medium heat. Once the griddle is hot, lightly grease with non-stick cooking spray or oil
Pour a little less than 1/4 cup of batter onto the frying pan/griddle per pancakes. I like to use a cookie scoop or ice cream scoop for this. Cook the pancake until you see multiple air bubbles on the top (uncooked side). This will take about 2-3 minutes. Then carefully flip the pancake over and cook for 2-3 minutes on the other side, or until golden.
Repeat the process with the rest of the batter. You'll get about 4-5 small pancakes with this recipe.
This recipe can be easily doubled if you're more hungry, or to serve 2 people.
Feel free to omit the Greek yogurt if you only have regular yogurt on hand or for a dairy free option.
Store leftovers in a freezer-safe bag in the fridge for 1-2 days. Pancakes can also be frozen.
Nutrition information is an estimate only and based on 1 person having the entire batch.