Combine and mix dry ingredients together in a bowl: flour, white sugar, baking powder, and salt. Repeat for wet ingredients in another bowl: whole milk, egg, canola oil, vanilla extract, and mashed bananas.
Pour the wet mixture into the dry mixture, stirring it in. Stop stirring as soon as it is just blended; it will be a little lumpy.
Heat a nonstick pan over medium-low for a few minutes. Add silicon heart molds to the pan. Pour about 2 tablespoons into each mold. Cook until the bottom of the pancake is golden brown, about 2 minutes, and then remove the mold and flip the pancake, cooking another minute until done. Repeat with more pancakes until the batter is depleted.
Serve the pancakes with toppings of your choice, such as sliced bananas, powdered sugar, chopped pecans, maple syrup, and whipped cream.
Recipe printed from Savory Tooth at https://www.savorytooth.com/?p=3263