Mash the banana with a fork. Try to get a mixture which is just slightly lumpy - you don't want a 'puree' and nor do you want large pieces of banana. It's best to use a slightly over-ripe banana for these pancakes. Sprinkle over the baking powder and mix well.
Beat the egg in a separate bowl until the yolk and white are well mixed and then add the egg to the banana and baking powder. Don't add all the egg at once, the mixture should be about the thickness of creme fraiche - if it's too runny you've added too much egg and you may find the result is closer to an omelette than a pancake!
Heat a non-stick skillet or frying pan over a medium heat (or lightly grease if you don't have a non-stick pan)
Drop about a tablespoon of the mixture into the pan and let it spread. Continue making small pancakes (this quantity should make 5 or 6). It's important to make small drop pancakes. If necessary you can cook these in batches and keep them warm in the oven for 10 minutes or so.
Cook for about 2 minutes till the bottom of the pancakes are set and have started to go golden brown and there are little bubbles rising from the baking powder. Flip the pancakes over and cook for a further minute.
Serve drizzled with a teaspoon of honey or with fresh fruit and creme fraiche or greek yoghurt