When I first made banana pancakes, I found them a bit too floury (is that a word?) and didn't quite like the texture or the taste.
So, the next time I made them, I decided to improvise. The result was this recipe that I am going to share with you, that uses a minimum quantity of flour and makes the banana the hero of the dish. (This is the result of of watching Masterchef Australia these days :P)
In addition, these Banana Pancakes are eggless. I somehow like them that way. But, you can add eggs if you wish. I like the pancakes to be as much banana-y (that's definitely not a word, but you get the point!) as possible.
2 big ripe bananas
2 tablespoons milk
4 tablespoons flour/maida (adjust as required)
1⁄2 teaspoon baking powder
1 cardamom powdered
pinch of salt
1 teaspoon sugar (or as required)