Add the banana, eggs, oats, almond butter and cinnamon into a blender and blend on high for 30 seconds until fully combined. Let the batter sit in your blender while you heat up your skillet.

Heat a large non-stick skillet over medium heat and spray with oil. Once pan is hot, add 1/3 cup of the batter for each pancake and cook for 2 to 3 minutes until pancakes start to firm up and crisp on the edges. Flip and cook for another 1 minute, until golden brown.

Divide pancakes between two serving plates. Serve with the yogurt and enjoy.

TIP: This recipe yields approximately 6 medium pancakes, or 3 pancakes per serving.