Coconut Vegan Pancakes with Maple Bananas

Place a large, flat-bottomed skillet on stove top and adjust heat to medium-low.

Add whole wheat flour, all-purpose flour, flax, baking powder, baking soda, and salt to a large mixing bowl. Stir until well combined. Add coconut milk, maple syrup, and vanilla extract. Whisk just until batter is smooth and well combined.

Test to see if pan is hot by splashing a few drops of water into pan. The water will sizzle if pan is ready. Spray pan thoroughly with organic olive oil cooking spray.

Use a ⅓ cup measuring cup to scoop batter and pour onto pan. Leave a couple of inches of space between pancakes in order to have room to flip. Cook until edges of pancakes are firm and bubbles have formed in center of pancakes, about 3–5 minutes. Flip with a spatula; pancakes should be golden in color. Cook until second side is also golden, about 2–4 minutes more. Continue cooking pancakes in batches, adding a new layer of olive oil spray before each new batch.

Meanwhile, as pancakes are cooking, prepare the maple-glazed bananas. Heat olive oil in a small sauté pan over low heat. Add bananas, maple syrup, and vanilla extract. Cook, stirring often, until bananas are softened and syrup begins to simmer, about 5 minutes. Top pancakes with spoonfuls of bananas and syrup, and serve warm.