In a bowl mash the banana with a fork and add the eggs, cinnamon and yogurt. Mix well.
Heat a skillet at medium low and grease with the coconut oil. Pour 1 Tbsp of the mix for each pancake. Cook 1-2 minutes, flip the pancake and keep cooking for another 1-2 min.
Serve warm with seasonal fresh fruit cut in small pieces and a drizzle of maple syrup for toddlers and older kids.