First whisk the egg (or egg substitute) with the mashed banana, yogurt, milk, melted peanut butter and syrup to taste.
Then stir in the sparkling water gently, so that the carbon dioxide is still contained.
In a bowl combine flour, (cinnamon, vanilla) and baking powder and then add to the yogurt mixture. (You‘ll get the best results when you sieve the flour).
Blend everything short and quickly, so that you don’t overwhisk. The dough should have a creamy, thick and smooth consistency. If it’s too thick, add a little more liquid.
Let the dough rest for about 10 minutes.
Heat up coconut oil in a large pan on a medium heat.
Now place about 2 tbsp of dough per pancake in the pan and form round pancakes by a circular motion.
As soon as bubbles form on the surface (after about 2-3 minutes), flip the pancakes and bake for another 2-3 minutes until done.
Serve the warm pancakes with peanut butter, raspberry purée, fresh raspberries, pomegranate and other toppings as desired.