Start melting the butter in a medium sized pan over medium heat. While the pan is heating up, mash the banana in a medium sized bowl. Once mashed, add the yogurt and egg. Whisk those until combined.

Now add in the flour and cinnamon. Mix until the dry ingredients are fully incorporated.

Fold in the berries until all berries are distributed evenly in the batter.

Spoon 8 dropfuls of pancake batter into the pan. Let cook for 3-4 mins or until the bottom side of the pancake is starting to get brown. Flip and repeat with the other sides.

Serve them warm on their own, with fruit, or with yogurt, peanut butter or 100% maple syrup. You can store in an airtight container in the fridge for up to 3 days. Enjoy!:)