Prepare Wet Ingredients: In a separate bowl, beat the egg, and then add milk and mashed bananas. Mix well.

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; lumps are okay.

Heat a griddle or non-stick pan over medium heat. Add a small amount of butter or oil to coat the surface.

Using a ladle or measuring cup, pour the batter onto the hot griddle to form pancakes of your desired size.

Cook until bubbles form on the surface of the pancakes and the edges look set. Flip and cook the other side until golden brown.

As each pancake is cooked, transfer it to a plate and keep warm in a low-temperature oven.

Stack the pancakes on each serving plate.

Drizzle maple syrup over the pancake stack.

Garnish with additional sliced bananas if desired.

Pour a glass of cold milk for each serving.

Enjoy the warm banana pancakes with a cold glass of milk.