In a large bowl, whisk together mashed bananas, milk, eggs, yogurt, coconut oil, maple syrup, and vanilla extract.
On top of wet ingredients, add dry ingredients. Toss them together a bit before stirring them into the wet ingredients. Stir until combined, do not overmix.
Heat a griddle over medium heat (oil lightly if your griddle needs it). Pour about 1/4 cup of pancake batter onto hot pan and cook until bubbles form and stay on surface of batter (2-3 minutes). Flip and cook until golden brown. Continue until all batter is used up.
This recipe makes fairly dense, super moist pancakes. If you like a lighter pancake, try using whole wheat pastry flour or white whole wheat flour.If you’re freezing these pancakes, put them on a cooling rack with parchment paper between each layer. Freeze them until frozen and then remove from rack and put them into a freezer safe bag or container. This method prevents them from sticking to each other.