In a large bowl, mash the banana until smooth and well-combined—this ensures even sweetness distribution throughout the batter. Add the Greek yogurt and vanilla extract, stirring until fully incorporated. Separate the egg, placing the yolk into the yogurt mixture and setting the white aside in a separate small bowl. This separation is key to creating fluffy pancakes; the whipped egg white will add lift and make them extra light.

Add the Kodiak Cakes mix, baking powder, and salt to the wet mixture from Step 1. Stir until just combined—the batter should be thick and slightly lumpy at this point. Add the water or milk and mix until you reach a pancake batter consistency that's thick enough to hold shape but pourable. I like to let this batter rest for a minute while I prepare the egg white, which helps the flour fully hydrate.

Whisk the reserved egg white in its bowl until soft peaks form—this typically takes 1-2 minutes by hand and creates the fluffy texture that makes these pancakes special. Gently fold the whipped egg white into the batter using a spatula, being careful not to deflate it. Once partially combined, fold in the blueberries so they're distributed evenly throughout without breaking them apart.

Heat a non-stick skillet or griddle over medium heat and apply oil spray. Once hot, pour 1.5 tablespoons of batter per pancake onto the pan, spacing them about 2 inches apart. Cook for 2-3 minutes until the bottom is golden brown and edges look set, then flip and cook another 1-2 minutes on the second side. The pancakes should be caramelized and cooked through without being dry.