Whole Wheat and Oat Pancakes with Caramelized Bananas

1/2 cup rolled oats, pulsed in a small food processor until fine and flour-like
1/2 cup-3/4 cup whole wheat flour
1 tsp baking soda
1/2 tsp salt
1 tbsp white sugar
1 tbsp white vinegar
1 cup minus one tablespoon milk
1 egg
1 tbsp canola oil
2 bananas, sliced
2 tbsp butter
To serve: yogurt, maple syrup and fresh fruit

1. Place ground oats in a one cup measuring cup and then fill to the top with whole wheat flour.  Place in a large bowl along with the baking soda, salt and sugar and whisk to combine.
2. In a two cup measuring cup, place the vinegar, then fill to measure one cup with milk (You could also use 1 cup buttermilk here).  Leave for a few minutes, then stir in the egg and oil.  
3. Pour the wet ingredients over the dry ingredients and stir with a spatula until just combined. 
4. In a large frying pan, melt 1 tbsp butter over medium heat and then place half of the banana slices into the pan in one layer.  Allow them to cook for 3-4 minutes, until they caramelize, then flip them over and arrange them evenly into 4 or five groups.  Ladle some pancake batter over each group of bananas.
5. When bubbles begin to appear on top of the pancakes, they are ready to flip.  Cook on the second side 3-4 minutes, or until golden.
6. Remove the cooked pancakes from the pan and repeat steps 4 and 5 with the remaining bananas and batter.
7. Serve the pancakes hot with yogurt, maple syrup and fresh fruit.