Mash the banana, cream cheese and pumpkin puree in a bowl with a fork. Small lumps are OK.
Add the vanilla and egg and beat until well combined.
Add all of the dry ingredients and mix well.
Pour the batter into the skillet. Makes 3 pancakes using about 1/3 cup of batter for each.
The tops will bubble similar to regular pancake batter. Let them cook a little longer until you see the edges of the top begin to cook. Flip and cook up to two minutes. The trick is low and slow. Total cook time is 10 minutes or less.