Mash banana in a bowl until smooth.
Add egg and whisk to combine until smooth.
Add flour and whisk to combine until smooth. Let sit for 5 minutes.
Meanwhile, prepare your yogurt topping by mixing the maple syrup, milk, vanilla extract and yogurt until combined. Set aside.
Lightly oil a non-stick skillet and heat it up over medium-low heat. Add a ladleful of batter to skillet and cook for 1-2 minutes, flip, and cook 1-2 minutes on the other side or until done.
Repeat with remaining batter.
Plate pancakes and top with maple yogurt mixture and raspberries. Enjoy!