In a large mixing bowl, whisk together the dry ingredients.
Mash the banana with a fork.
Then add the mashed banana, egg and milk to the mixing bowl.
Whisk everything together. It's okay if you see a few banana chunks.
Let the batter sit for 15 minutes to let the baking soda do it's job.
Using a non-stick pan, use a small amount of oil (I use an oil sprayer) to coat the pan. This is more for browning the pancakes than anything. So you really do not need much. The pancakes will end up being browner than a normal pancake due to the banana.
Pour the batter into the pan, but keep the heat somewhere between low and medium. This won't cook properly on high heat. They take a little longer to cook, but they are totally worth it.
Flip as needed. These will be delicate, so be gentle when flipping.
Serve with maple syrup or peanut butter, or just plain banana slices and a side of scrambled eggs!
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible. Data may also vary based on the size of pancakes you make, or the final yield.