Combine the flour, white sugar, baking powder, cinnamon and salt. Use a whisk to mix together the ingredients and fluff up the mixture, this helps make fluffier pancakes.
In a large liquid measuring glass, mix together the egg, milk, oil/butter, vanilla and bananas.
Make a well in the dry ingredients, then add in the banana mixture. Mix until almost smooth, the batter will be slightly lumpy.
Heat a lightly oiled griddle or frying pan over medium high heat.
Pour or scoop the batter onto the griddle, using about 1/4 cup for each pancake - if you have a #8 disher scoop this is the perfect size for pancakes!
Cook until pancakes are golden brown on one side and is bubbling on top, then flip and cook the other side until golden brown.
Plate and serve with maple syrup, whipped cream, sliced bananas etc.
Notes
Substitute applesauce in for the oil to cut out fat and calories if desired. You can also use butter if desired.
I use a #8 disher scoop as shown in the photos in the post, this makes exactly 12 large pancakes
If you don't have really sweet bananas add a bit more sugar. The riper the bananas the sweeter the pancakes will be.