Instructions:

1. Add the Greek yoghurt, eggs, caster sugar and vanilla paste to a large bowl and whisk until smooth. In a separate bowl, combine the flour, baking powder, salt and cinnamon.
2. Add the dry ingredients to the yoghurt mixture and stir gently until just combined.
3. Heat a lightly greased frying pan or skillet over medium heat. Spoon approximately ¼ cup measures of batter into the pan, leaving space between each pancake. Cook for 2-3 minutes, or until bubbles begin to appear on the surface and the underside is golden.
4. Flip carefully and cook for a further 1-2 minutes until golden on the second side
5. Stack the pancakes onto serving plates. Top with sliced banana and chopped pecans, then drizzle generously with maple syrup before serving.