Wash hands with soap and water. Whisk together flour and baking soda in a small bowl.  

Mix in egg, yogurt, and milk with the dry ingredients.  

Preheat a skillet over medium heat and spray with non-stick cooking spray. Scoop out ¼ cup of the batter per pancake.  

Cook for 3 minutes or until golden brown, add a few banana pieces, and flip until the other side is golden brown. Repeat with the remaining batter. Top with walnuts if desired and enjoy!

 Yield: 7 pancakes  

Store cooked pancakes in an airtight container or wrapped in foil or plastic wrap and refrigerate for up to one week or freeze for two months for best quality.