Mix the first 6 dry ingredients together in a large bowl. Combine the next 4 ingredients, milk through eggs, in another bowl. Add both wet and dry ingredients and mix well. Fold the mashed bananas in with the pancake batter until well combined.
Heat a griddle over medium heat and coat with a little nonstick spray. Cook the pancakes until bubbles form on the top, then turn. Pancakes will cook in about 2 minutes on each side.
Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or pure maple syrup and enjoy!
If you don’t have ripe bananas, just nuke them in the microwave for about 20 seconds and they will become super soft for mashing!
If you’re trying to sneak in vegetables for your kids, substitute puree pumpkin pure (3/4 cup) for the bananas and enjoy!
Freeze the leftovers and pop in a toaster for future breakfasts!