For banana-maple syrup, coarsely chop one of the bananas. In a small saucepan combine chopped banana and maple syrup. Cook over medium-low heat until warm, stirring occasionally.
Meanwhile, in a medium bowl stir together whole wheat flour, all-purpose flour, sugar, baking powder, and salt. In a small bowl mash the remaining banana with a fork. Beat in egg, milk, and vanilla until combined. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
For each pancake, pour about 1/3 cup batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or until pancakes are golden. Turn over when surfaces are bubbly and edges are slightly dry. Serve warm with Banana-maple syrup.