Banana Yogurt Pancakes with Cinnamon

Peel the bananas and cut them into slices about 3 mm thick.

In a bowl, whisk the Greek yogurt smooth with the egg, vanilla extract, and 2 tablespoons of cold water. In a second bowl, mix the flour with the baking powder and cinnamon. Fold the dry ingredients into the yogurt mixture and stir to form a smooth batter.

Heat some vegetable oil in a pan over medium heat. Place a large spoon of batter into the pan for each pancake and shape them into small pancakes (approx. 6–8 cm diameter). While baking, place 3 banana slices on each pancake. Once the bottom is golden brown, carefully flip the pancakes and finish baking them on the other side.