In a mixing bowl, mash the ripe banana with a fork until smooth. This will provide a natural sweetness and creamy texture for the pancakes.

To the mashed banana, add the milk, egg (or flax egg), and vanilla extract (if using). Whisk everything together until well combined.

Add the flour, cinnamon, and baking powder (if using) to the wet ingredients. Stir until everything is mixed together and a thick batter forms. If the batter is too thick, you can add a little more milk to reach your desired consistency.

Gently fold the chopped strawberries into the batter. Be careful not to overmix, as you want to keep some of the texture of the berries.

Heat a non-stick skillet or griddle over medium heat and lightly grease it with a bit of butter or oil. Once hot, spoon a tablespoon of the pancake batter onto the skillet to form small, mini pancakes.

Cook the pancakes for about 2 minutes on one side, or until you see little bubbles forming on the surface. Flip the pancakes and cook for another 1-2 minutes on the other side until golden brown.

Allow the pancakes to cool slightly before serving to your baby. You can serve them as-is or cut them into small pieces for easy baby-led weaning.