Instructions

1. Place bananas, milk, maple syrup, vanilla extract and salt in a mixing bowl and blend until smooth (I love using a hand mixer for this, you could use a blender too). Whisk in the eggs. Sprinkle mixture with flour, then baking powder and cinnamon. Then whisk the dry ingredients into the wet, until the mixture is smooth and there are no lumps. 
2. Heat a non-stick pan (or a cast iron skillet or a griddle) over medium heat. Lightly drizzle it with oil. Once you feel the heat from the pan (if you hoover your hand over the pan), pour about 1/3 cup of batter onto the pan (cook a few at a time if you have a big pan or griddle). Let the pancake cook on one side for 3 minutes, until you see bubbles forming on the pancake. 
3. Flip the pancake with a spatula and cook for another 90 seconds or so, until the pancake is golden brown on both sides.  (At this point you may need to adjust the heat. If the pancake is browning too quickly, lower the temperature. If it’s taking forever to cook through, rise the temperature.) 
4. Continue with the rest of the batter. Serve pancakes warm, with some extra bananas (or other fruit, if you want) on top and a drizzle of maple syrup or chocolate sauce.