• In a large bowl, whisk together the flours, sugar, baking powder, and salt.

  Then add the Greek yogurt, milk, beaten eggs, and vanilla extract, whisking until just combined.
• Preheat a griddle or skillet over medium-low heat. Then add a pat of butter and heat until bubbling.
• Ladle on ¼ cup of batter onto the hot, bubbling butter. Top with about 1 tbsp of banana pieces, then cover the banana pieces with a small amount of batter (about 2 tbsp).

  Cook for 3-4 minutes on one side until golden brown, then flip and cook for another 1-2 minutes.

  Remove the cooked pancakes to a cooling rack.

  Repeat until all the batter is used.

To freeze

• Cool cooked pancakes completely on a cooling rack.

  Freeze the cooled pancakes between layers of wax or parchment paper in a freezer bag or container.

To cook after freezing

• To use, place pancakes on a baking sheet, cover with foil, and bake at 375℉ preheated oven for 5-10 minutes.

  Or microwave on a microwave-safe plate for 40-50 seconds, or until heated through.