• In a small bowl, whisk together the flour, vanilla whey protein powder, baking powder, and salt. Set aside.
• In a medium bowl, mash the single ripe banana until completely smooth. Whisk in the egg, milk, and melted butter until thoroughly combined and frothy.
• Then, add the eggs, milk, and melted butter (if using). Combine really well, ensuring the eggs are fully whisked.
• Slowly fold the dry ingredients into the wet mixture using a spatula, moving from the outside of the bowl in. Mix just until the flour disappears - a few small banana lumps are perfectly fine! Over-mixing will make the pancakes tough.
• Heat a high-quality non-stick pan over medium heat and lightly coat with cooking spray or a smudge of butter. Drop ¼ cup of the thick batter onto the pan. Use the back of your spoon to gently smooth it out into a neat circle.
• Cook for about 2 minutes until bubbles form on top and the edges look set and defined. Flip gently and cook the other side for another 1 to 2 minutes. Do not press down on the pancake with your spatula if you want them thick and fluffy!
Pro Tip: Cover the pan with a lid for 2 to 3 minutes. Trapping the steam helps the center cook through and locks in that soufflé-like rise!
• Repeat with the remaining batter to make 6 small pancakes total. Stack 3 pancakes per plate and top with cream cheese dressing and fresh berries or a light drizzle of sugar-free syrup.
• Store leftover cooked pancakes in the fridge in an airtight container for up to 3 days, or freeze for up to 3 months. You can also refrigerate unused batter, covered, for up to 2 days. You must let it come to room temperature on the counter before cooking. Cold batter is thick and yields dense pancakes.

Make the Topping & Serve

• In a small bowl, whisk the softened cream cheese, milk, syrup (or sweetener), and vanilla extract with a fork or mini whisk until smooth, silky, and pourable.
• Stack your warm pancakes, spoon the whipped cream cheese generously over the top, and dust with extra cinnamon.