Combine flour, milk, Abuelita syrup, eggs, oil, baking powder and salt in
large bowl; stir until blended. Stir in chopped bananas.
Grease a large, nonstick skillet. Heat over medium heat. Pour about 1/4
cup pancake batter for each pancake onto hot skillet; cook for 3 minutes or
until bubbles appear. Turn over; cook for an additional 3 minutes or until lightly golden.
Repeat with remaining batter.
Serve warm with sliced banana and additional Abuelita syrup.
Preparation Time: 10 min | Cooking Time: 6 min | Yield: 15 pancakes