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Whisk flour, baking soda and salt in a large bowl.
In a medium bowl, mash the banana using a fork. Add in the egg, yogurt and oil and whisk until smooth. Pour the wet mixture in the dry mixture and stir with a spatula. Don’t overmix.
Brush the bottom of a non-stick skillet with ½ tablespoon olive oil. Heat it over medium low heat.
Use an ice cream scoop and drop batter into the skillet. Cook until you see bubbles, about one minute or so.
Flip them over and cook the other side for another minute. Transfer them on a plate. You can cook 4 or 5 pancakes at a time. Repeat the same for the remaining batter.