In a large mixing bowl, combine the dry ingredients: mesquite flour, all-purpose flour, whole wheat flour, baking powder, baking soda, sugar and salt. Stir with a whisk or fork. Set aside.

In a small bowl, combine the wet ingredients: crack the eggs, pour in the milk, 2 tablespoons vegetable oil and vanilla extract, and mix well with a whisk or fork. Add the mashed banana and mix and mash until thoroughly combined.

Add the wet ingredients to the dry ingredients and mix thoroughly, until completely combined. Let it sit for 10 to 15 minutes.

Heat a large pan or cast iron pan over medium-low heat. Once hot, add a teaspoon of butter and a teaspoon of vegetable oil, or enough to coat the pan. Once the butter has melted, pour ¼ cup of batter at a time to make as many pancakes as will fit without crowding the pan. Cook for 3 minutes or so, on the first side, until the bottom creates a crust and browns. Flip and cook for another 2 to 3 minutes, do not press the pancakes as they cook. Set aside on a plate until done with the rest and keep warm.

Meanwhile, in a large skillet preheated over medium heat, cook the bacon slices in batches, for 3 to 4 minutes per side, until crisp and golden brown. Transfer to a plate covered in paper towels to drain.

A pair of eggs at a time, heat ½ teaspoon of oil in a small skillet set over low heat. Crack in the two eggs, season with salt and pepper to taste, cover and cook to your desired doneness. I like mine with the egg whites cooked and the yolks runny. Set aside.

Place a couple pancakes on a plate, dust with confectioners sugar. Serve with 2 sunny side up eggs and a few slices of bacon.