In a large bowl, mash the bananas. Add the granulated sugar, brown sugar, and vanilla and whisk until evenly incorporated.
2. Step
Add the milk and whisk to combine.
3. Step
Sift in the cornmeal, salt, baking powder, and cinnamon and whisk until fully incorporated.
4. Step
In a medium pan over medium heat, melt the butter and add ⅓ cup (40 g) of pancake batter.
5. Step
Cook for 3-5 minutes, or until lightly golden brown, then flip. Cook for 2-3 minutes more on the other side, then remove from the pan. Repeat with the remaining batter.
