In a mixing bowl, combine the pancake mix, milk, and eggs. Stir and add more milk as needed until you achieve a consistency that is thick but pourable. Add the blueberries and sliced bananas and stir to combine.

Preheat a large nonstick skillet over medium heat. Add a drizzle of canola oil and when it shimmers, pour in 1/4 cup of batter for each pancake. Cook until the sides are dry and bubbles are popping around the edges, then flip the pancakes and cook the other side. Continue until all the batter is used up. Serve with maple syrup or honey.