Banana Yogurt Pancakes with Cinnamon

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

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

Heat some vegetable oil in a pan over medium heat. Drop a large spoonful of batter into the pan for each pancake, forming small pancakes (approx. 6–8 cm in diameter). While cooking, place 3 banana slices on each pancake. Once the bottom is golden brown, carefully flip the pancakes and cook until done on the other side.