1-In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt to combine the dry ingredients evenly.

2-In a larger bowl, mash the bananas and beat them with the egg until they are fully blended for a smooth base.

3-Whisk in the milk until everything is combined, creating a wet mixture that will hold the flavors together.

4-Add the dry ingredients to the wet mixture and mix until just combined; the batter will be slightly lumpy, which helps keep the pancakes tender.

5-Heat a large nonstick pan over medium heat and spray it with nonstick cooking spray to prevent sticking.

6-Using a ⅓-cup measuring cup, pour 3-4 circles of batter into the pan and cook for 2-3 minutes until the pancakes puff up and turn golden brown on the bottom.

7-Flip the pancakes and cook for another 1-2 minutes until they are cooked through, then serve right away with banana slices and maple syrup.