1 banana, mashed
1 teaspoon coconut oil
Combine mashed banana, egg and vanilla in a bowl and whisk until combined.
In a saucepan over medium heat, melt the coconut oil (you can also use butter) and pour about 1/4 cup of egg mixture onto pan. Let cook until bubbles start to form on the edges and then flip. Repeat with remaining pancake batter.
Top with cinnamon and maple syrup. Serve warm.