Preheat a non-stick griddle to 375 degrees.
In a bowl whisk together the flour, sugar, baking powder and salt.
In a separate bowl, whisk together the milk, sour cream, egg, oil and vanilla. Add the granola and stir.
Pour the granola mixture into the flour mixture. Add the chopped banana. Stir well to combine.
Place about 3 tablespoons of pancake batter onto the hot griddle per pancake. Cook until you see bubbles forming in the middle of each pancake. Flip and continue to cook until done.
Serve the pancakes topped with extra granola, fresh strawberries and pure maple syrup. Powdered sugar is optional.