1. Wash hands with soap and water. Whisk together flour and baking soda in a small bowl. 
2. Mix in egg, yogurt and milk with the dry ingredients. 
3. Preheat a skillet over medium heat and spray with non-stick cooking spray. Scoop out ¼ cup of the batter per pancake. 
4. Cook for 3 minutes or until golden brown, add a few banana pieces, and flip until other side is golden brown. Repeat with remaining batter. Top with walnuts if desired and enjoy!

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