Preheat your electric griddle to 350°F. If you’re making these in a pan on the stove, preheat the pan once the batter is ready.

Whisk flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. In a large measuring cup, whisk the buttermilk, oil, eggs, mashed banana, and vanilla extract. Whisk wet ingredients into dry just until mixed. Some lumps will remain.

Ladle pancakes onto preheated griddle after spraying with nonstick cooking spray. I made my pancakes with about 1/4 cupfuls of batter but you can make them however big or small you want. The batter is somewhat thick, so pour the batter then spread it slightly with your ladle or spatula to spread it out.

If you want to add chunks of banana to your pancakes, now is the time to do so. Place 3-4 thin slices of banana on the tops of each pancake. Cook until they’re brown on the bottom then flip and continue cooking until done.

To make the coconut maple syrup: heat the syrup in a microwave safe measuring cup or bowl until it just boils (45-75 seconds depending on your microwave). Stir in coconut extract.

Serve pancakes topped with whipped cream, a sprinkling of nuts or toasted coconut, and syrup.

To store: place cooled pancakes between layers of paper towel and store in refrigerator for up to 3 days or freeze for up to 1 month.