First, combine the milk and vinegar or lemon juice in a bowl. Set aside. Your milk will curdle, which will help make your pancakes fluffier.
In a large bowl, whisk together your dry ingredients: whole wheat flour, baking powder, baking soda, salt and cinnamon powder. Sift them if you would like even fluffier pancakes.
In another bowl, combine the beaten egg, well-mashed banana, melted butter, sweetener and milk-vinegar mixture.
Add the wet ingredients to the dry. Mix until just combined.
Let batter sit for 5 minutes so the whole wheat flour can absorb liquid and soften. If your batter seems too thick, add a little milk or water.
Over low heat, melt a little butter or add oil, around 1/2 tsp per pancake.
Drop ~1/4 cup of batter for each pancake.
When a few bubbles appear, flip the pancake over and cook for 1-2 more minutes.
Serve with banana slices, your favorite liquid sweetener then leave a comment below :-D