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First we mix the wet.
Blend all the wet with an immersion blender until it’s smooth and everything is combined well.
Alternatively, mash banana first and then add the rest of the wet one by one and mix together with a whisk.
Separately, whisk the flour, baking powder, baking soda, cinnamon, and salt.
Pour the wet ingredients into the dry and fold gently until just combined.
Let the batter rest for 5-10 minutes while you heat your pan.
Heat your pan to medium high and fry pancakes in a mix of butter and non burn oil.
Scoop a generous amount of batter per pancake and let it settle naturally into a thick round.
Cook until you see just a few bubbles forming and the top is still glossy, then flip.
Cook the second side for another 1-2 minutes until golden.
Transfer to a plate and keep warm in a low oven while you finish the batch.