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In a medium bowl, whisk together all-purpose flour, sugar*, baking powder, cinnamon if using, and salt. Set aside.
In a separate bowl, mash the bananas with a fork (it’s ok if small chunks remain). Add the eggs and pour in the milk and canola oil, mixing until just combined.
Pour the dry ingredients into the wet ingredients, and mix until just combined (do not overmix). Let sit for a couple of minutes.
Heat a large skillet or griddle over medium heat. For each pancake, spoon about 1/4 cup of the batter onto the skillet. Cook until bubbles form over the surface of the pancakes, then flip with a thin spatula, and cook 1 or 2 additional minutes.
Serve warm, with maple syrup drizzled on top and extra toppings** of your choice.