Orange-Poppy Seed Muffins

1 cup whole-wheat pastry flour
1 cup all-purpose flour
2 teaspoons baking powder
3 tablespoons poppy seeds
¼ cup light brown sugar
2 eggs
1 teaspoon vanilla extract
2/3 cup nonfat yogurt
¼ cup canola oil
1 teaspoon finely grated orange zest
¼ cup orange juice concentrate

In a medium bowl, whisk together the eggs, buttermilk, vanilla, and vegetable oil. Very gradually add the liquid to the dry ingredients, mixing just until combined. Do not overmix or the pancakes will be tough.

Peel and thinly slice the bananas. (If you'd rather garnish the finished pancakes with bananas, wait to slice them.)

Heat a griddle or heavy skillet over medium heat, and lightly grease it with vegetable oil. Preheat the oven to 250 degrees.

Drop heaping tablespoonfuls of batter into the hot pan. When the tops of the pancakes begin to bubble, cover them with banana slices. When the pancakes are lightly browned on the bottom, flip them. As they cook through, transfer them to a baking sheet and keep them warm in the oven while you cook the rest of the batter.