Toss the flour, salt, baking powder, and cinnamon together in a large bowl. Set aside.
In a medium bowl, whisk the egg whites, milk, banana and vanilla together. Whisk in the brown sugar and yogurt until no lumps remain.
Make a well in the dry ingredients and pour the wet ingredients into it. Stir until just combined. Do not overmix. Overmixing will produce a tough, dense pancake. At this point, add in add-ins if you want. Fold in gently.
Heat a skillet over medium heat. Coat generously with cooking spray or butter. Once got, drop ⅓-1/2 cup of batter on the skillet. Cook until the edges are slightly browned and when you lift the pancake the bottom is slightly brown, about a minute. Flip and cook on the other side for 2 more minutes. Coat skillet again before each batch of pancakes.
To keep the pancakes warm, preheat the oven to the lowest setting (170F to 200F degrees) and place on an oven-safe dish or pan until all pancakes are done. Serve pancakes warm with syrup or toppings of your choice.