Peel, mash the bananas with a fork or potato masher. Measure exactly 1/2 cup of mashed ripe banana and place it in a mixing bowl.
Stir in almond milk, maple syrup, vanilla extract, and Greek Yogurt. Set aside.
In another bowl, whisk all the dry ingredients: flour, wholewheat flour, baking powder, baking soda, cinnamon.
Stir the dry ingredients into the wet ingredients until a thick banana yogurt pancake batter forms. If too thick, add a bit more almond milk to thin out - up to an extra 2-3 tablespoons.
Warm a pancake griddle or pancake pan over medium heat and oil the surface with a teaspoon of coconut oil. Use a piece of absorbent paper to rub the surface with oil.
Scoop 3 tablespoons of batter per pancake onto the hot pan.
Cook the pancake for 2-3 minutes on the side until bubbles form on the surface, then flip and cook for an extra minute.
Repeat these steps with the remaining batter.