Sift all dry ingredients together in a mixing bowl. In a separate bowl, combine the milk, eggs, and butter. Combine the wet and dry ingredients until they form a batter. Slice the vanilla bean in half and scrape out the pulp from the center of the bean. Mix the vanilla pulp into the pancake batter. Gently mix the sliced bananas into the batter.

Spray a pan with nonstick cooking spray and heat the pan over medium heat. Use about 1/3 cup of batter per pancake.

This recipe yields 6 servings. Serving size: 2 pancakes.

Exchanges Per Serving: 2 Starch, 2 Fat.

Nutrition Facts: Calories 322; Calories from Fat 104; Fat 12g; Saturated Fat 6.5g; Cholesterol 99mg; Sodium 664mg; Dietary Fiber 2g; Sugars 13g; Protein 9g.