Mix the flour, sugar substitute, and baking soda in a large bowl. Stir to combine.
Add in the yogurt, banana, milk, oil, and vanilla. Stir until just moistened.
Gently fold in the beaten egg whites to complete the batter.
Lightly coat a non-stick skillet with cooking spray. Working in batches and using a ladle, make 4 inch pancakes. Cook until the bottom is browned and bubbles come to the top of the cakes. Flip and continue to cook until browned.
Keep warm or serve while you cook the rest of the pancakes.