Preheat the oven to 425F. Spray a large rimmed baking sheet (18×13 inches) with cooking spray.
In a blender or food processor, puree bananas along with the Plantiful Kefir until smooth. Add the pancake mix, stevia, salt and vanilla, stopping once or twice to scrape side of container, and processing until smooth. If should be fairly thick, but it if is too thick, blend in a tablespoon or two of water at a time.
Pour batter into prepared sheet pan. Sprinkle almonds, coconut and chocolate chips evenly across top, very lightly pressing down with finger.
Bake in preheated oven for 24 to 28 minutes until golden brown and a toothpick inserted in the center comes out clean. About halfway through cooking, you may need to loosely cover top with foil if almonds and coconut beginning to over brown.
Remove pan from oven and cool 5 minutes. Cut into 12 squares and serve warm with syrup, honey or other toppings. To store for later, cool completely and keep in the refrigerator for up to 5 days or freeze in individual plastic bags to thaw and reheat.