Combine cornmeal and flour. Stir in cinnamon, baking soda and brown sugar with a pinch of salt.
In another bowl combine yogurt, vanilla and milk.
With a wooden or silpat spoon stir wet into dry.
Lightly fold in the bananas and butter.
Beat egg whites to soft peak.
Gently fold egg whites into mix.
Butter or oil skillet (old cast iron best) and drop 1 tablespoon of batter to pan at a time. It will form 2 inch pancakes. Cook until bubbles cover the surface, flip and cook till golden underneath -- about 30-440 seconds. Finish and serve.
Consider using Banana Ginger syrup Recipe #452393.