Now that I've had these, I don't know how I've lived this long without adding bananas to my pancakes! The bananas added a creaminess and carmel taste to each bite!
In a medium bowl, sift together the flours, baking powder, soda and salt. Whisk together the yogurt, milk, eggs, vanilla, and zest. Add the wet ingredients to the dry ones, mixing only until combined.
Spray cooking oil in a large skillet over medium-low heat. Ladle the pancake batter into the pan. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute, until browned. Continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter, and agave nectar or maple syrup.