In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.

In another, larger bowl, beat the banana and egg together until blended.

Whisk in the milk until combined, then whisk in the dry ingredients. The batter will be slightly lumpy.

Heat a large nonstick pan over medium heat. Spray with nonstick cooking spray.

Using a ⅓-cup measuring cup, pour 3-4 circles of batter into the pan.

Cook until the pancakes are puffed on top and golden brown on the bottom, 2-3 minutes, then flip and cook on the other side until risen and cooked through, 1-2 minutes more.

Serve with banana slices and maple syrup.

In a Toaster or Toaster Oven (Best for speed & crispiness). Pop the frozen pancakes directly into the toaster slots or toaster oven. Toast on a medium setting for 1 to 2 cycles until heated through and slightly crisp on the outside. This method is ideal for preventing them from getting soggy.

Oven: Preheat to 180°C (350°F). Arrange the frozen pancakes in a single layer on a baking sheet, cover loosely with foil (to prevent drying out), and bake for 8 to 10 minutes until warmed through.

Air Fryer: Place in a single layer at 180°C for 3 to 4 minutes.

In the Microwave (Fastest & softest). Place 1 to 3 frozen pancakes on a microwave-safe plate in a single layer. Microwave on high for 30 to 45 seconds (add 10–15 seconds per extra pancake).