In a small bowl, mash the bananas until they are nice and lumpy, set aside.
In a medium bowl, whisk together the whole wheat flour, baking powder, and salt.
In another small bowl, whisk together the nonfat milk, egg, and vanilla extract.
Add the milk mixture to the dry ingredients and stir well.
Fold in the mashed bananas.
Heat a skillet over medium heat and lightly coat it with cooking spray or oil.
Scoop about ΒΌ cup of batter for each pancake onto the skillet.
Allow the pancakes to cook for about 2 to 3 minutes or until bubbles form on the surface.
Carefully flip the pancakes and cook for an additional 2 to 3 minutes on the other side.
Remove the pancakes from the skillet and repeat the process with the remaining batter.
