1
: Wet Ingredients: Whisk all ingredients together.
2
: Dry Ingredients: Sift all ingredients together into a large bowl.
3
: With a wooden spoon, stir one quarter of the wet mixture into dry mixture, stirring very well until there are no more lumps. Repeat three more times with remaining wet mixture. If mixture is very lumpy, mix with blender or immersion blender. If you have time, refrigerate until very cold, about one hour (pancakes will be easier to make). If batter becomes too thick, thin with a bit of water.
4
: Make Pancakes: Add enough butter to lightly coat the bottom of a non-stick pan or griddle and melt over medium heat. Pour about 1/4 cup (50 mL) of pancake batter into pan. Let cook until many large bubbles appear on the surface. Top with banana slices. Flip pancake and cook on other side until lightly browned and cooked through, about one more minute. Repeat with remaining batter. (Pancakes may be kept warm on a baking sheet in warm oven (200° F/100°C oven).
5
: Serve with Maple Syrup or Maple Cream