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In a large bowl, mash 1 ripe banana with a fork until mostly smooth.
Add ¾ cup Greek yogurt, 1 large egg, ⅓ cup milk, and 1 teaspoon vanilla extract. Whisk until smooth and creamy.
Add 1 cup all-purpose flour, ⅓ cup protein powder, 2½ teaspoons baking powder, and a pinch of salt. Stir gently until just combined. A few small lumps are fine. If the batter looks too thick, stir in a splash of milk.
Heat a nonstick skillet over medium-low heat. Lightly grease the pan with oil, butter, or cooking spray.
Pour about ¼ cup batter per pancake into the skillet. Cook for 2 to 3 minutes, or until bubbles form on top and the edges look set.
Flip and cook for 2 to 3 minutes more, until golden and cooked through. Lower the heat slightly if the pancakes brown too fast.
Transfer the pancakes to a plate and keep warm while you cook the remaining batter.
Serve with sliced banana, maple syrup, Greek yogurt, peanut butter, or fresh berries.