Take one medium to big size banana and peel it. With a fork or potato masher, mash it well.
In a bowl beat 3 eggs with a pinch of salt. So, when you see egg color lightly yellow add 3 tbsp of sugar.
When the egg mixture looks fluffy add 2 tbsp (30 ml) of milk, one 4.9 oz (140 gr) pack of Greek yogurt, and 2 tbsp (30 ml) of melted butter. Beat well until all the ingredients have homogenized. Now add to the egg-dairy mixture mashed banana and mix well.
In a separate mixing bowl sift 1cup (125g) of the flour, then combine it with 2 tsp of baking powder. In the end incorporate dry ingredients into the wet ones. You will obtain thick and lumpy batter.
Let the batter rest for 10 minutes, so the baking powder will activate.
Heat the non-stick frying pan over medium heat without any oil or butter. Pour ½ ladle of batter in the middle of hot skillet (you will get 4 to 5-inch pancakes). If you want smaller size pancakes just use a tablespoon. Cook pancakes until it forms bubbles, then turn it with a thin spatula on the other side and cook for 60 - 90 more seconds.
Banana Pancakes are tastier if served warm. You can serve them with any kind of topping, from homemade or commercial syrups, fruit, Greek yogurt, honey, nuts, and others.