In a small bowl, combine the flour, baking powder, and salt. Set aside.

In a large bowl, mash the banana with a fork until it's pretty smooth and few tidbits remain. Add the egg, milk, melted butter, and vanilla extract. Break up the egg first with a fork, and then begin to mix it with the other liquids in the bowl.

Add the mixed dry ingredients to the bowl and mix until the flour is just incorporated. Some of the visible lumps are the mashed banana. Add the diced strawberries and gently fold them into the batter once or twice.

Heat a non-stick griddle or large pan over medium heat. Once hot, grease, spray, or melt butter on the hot surface. If using an electric griddle, heat it to a temperature between 300°F and 350°F.

Immediately, pour ¼ cup of pancake batter onto the greased pan. Cook the pancakes for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook for another minute to two on the other side. Avoid pressing down after flipping—this makes pancakes dense and pushes out the uncooked batter. Remove the pancakes from the pan onto a plate and keep them warm while you cook the rest.

Plate a few pancakes on a plate and top them with your favorite toppings and syrups.

Store leftover batter in the fridge overnight or cooked pancakes for up to 4 days. To freeze, place the pancakes on a parchment-lined tray, then freeze. Transfer them to a bag for up to 3 months. Reheat in the microwave, toaster, toaster oven, or a pan.