Hotcakes de Mezquite y Platano con Huevos Estrellados y Tocino, Mesquite Banana Pancakes with Sunny Sides and Bacon

To make the pancakes:

1. In a large mixing bowl, combine the dry ingredients: mesquite flour, all-purpose flour, whole wheat flour, baking powder, baking soda, sugar and salt. Mix with a whisk or fork. Set aside.
2. In a small bowl, combine the wet ingredients: crack the eggs, pour the milk, add the vegetable oil and vanilla extract, and whisk with a whisk or fork. Add the bananas and mix and mash until well combined.
3. Add the wet ingredients to the dry ingredients and mix thoroughly until completely combined. Let it sit for 10 to 15 minutes.
4. 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, enough to cover 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. Transfer to a plate and keep warm until all pancakes are done.

To complete the full breakfast:

1. 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.
2. Heat a teaspoon of oil in a small skillet set over low heat, crack two eggs at a time, season with salt and pepper to taste, and cook to your desired doneness. I like mine with the egg white cooked and the yolk runny. Set aside.
3. On a plate, place two pancakes, dust with confectioners' sugar. Serve with two sunny-side-up eggs and 2-3 slices of bacon.