In a blender or bowl, mash the ripe banana until smooth.

Add the eggs, protein powder, baking powder, cinnamon, and a pinch of salt. Mix or blend until a thick, even batter forms.

Heat a non-stick skillet or griddle over medium-low heat and coat lightly with butter, coconut oil, or cooking spray.

Pour about ¼ cup of batter onto the hot surface for each pancake.

Cook until bubbles start to form on the surface and the edges look set, about 2–3 minutes.

Carefully flip with a spatula and cook another 1–2 minutes until golden and cooked through.

Repeat with remaining batter and serve warm with your choice of toppings.