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1
Place a large, flat-bottomed skillet on stove top and adjust heat to medium-low.
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2
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.
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3
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.
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4
Use a 1/3 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.
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5
Meanwhile, as pancakes are cooking, prepare the maple-glazed bananas. Heat olive oil in a small saute 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.
