In a medium bowl, take your ripe banana and mash it thoroughly. Aim for a smooth consistency, though it's okay if there are a few lumps. The more mature the banana, the more flavor you’ll have, and this also helps your pancakes achieve that lovely sweetness.

Once your banana is mashed, crack in that large egg right into the bowl. This ingredient is crucial; it binds everything together and adds a protein kick to your pancakes.

Next, sprinkle in the whole wheat flour along with the optional ground cinnamon and just a pinch of salt. Add the vanilla extract for an extra layer of flavor. Using a fork or whisk, combine everything until you achieve a nice, homogenous batter. Don’t worry about over-mixing; just ensure it's blended well.

Get a medium-sized skillet and set it over medium heat. Depending on the surface of your skillet, you might want to spray a bit of cooking spray or add a small pat of butter to prevent sticking.

Once your skillet is warm, drop tablespoon-sized portions of batter onto the skillet. Cook them for about 3-4 minutes; you’re looking for slightly firm edges and a beautiful golden-brown bottom. Keep in mind that you won’t see those classic bubbles on top, unlike traditional pancakes. Flip each pancake and cook for another 2-3 minutes until they reach a lovely golden color on both sides.

Remove the pancakes from the skillet and set aside to cool slightly. These pancakes are best served warm, and you can choose to top them with sliced fruit, a sprinkle of powdered sugar, or a drizzle of honey or maple syrup.