Mix the all-purpose flour, baking powder, sugar, salt, and cinnamon powder in a bowl, then add in the milk and eggs and stir together until smooth. Finally add in the banana slices into the pancake batter and mix them very gently to coat the bananas without breaking them.

Heat up the vegetable oil on a non-stick pan over medium heat. Then using a pair of small tongs or chopsticks, pick up the batter-coated banana pieces one by one, and place them onto the hot pan to cook, leaving at least a ½-inch gap in between each piece so they don’t stick together. (You will need to cook the bananas in 2-3 batches.) Cook the banana pancakes for 2-3 minutes until browned on the bottom, then gently flip all of them over and cook for another 1-2 minutes until brown. When done, take the bananas out of the pan and repeat for the remaining bananas.

Transfer all the mini banana pancakes onto a plate, arrange them in a mound, then top with a drizzle of maple syrup and whipped cream.