Mash the bananas in a bowl (easiest to do it in a wide-bottomed bowl) with a fork, until you get a smooth paste
Transfer into a large bowl with all the other ingredients and mix well (no need to sift the flours)
Heat up a tiny bit of oil in a frying pan (non-stick is best) and spoon or ladle in a small amount of the pancake batter
Cook on a low heat for a few minutes until you see a few bubbles appear on the surface of the pancake
Flip over and cook for another few minutes, until golden brown and crispy on both sides
Repeat for the rest of the batter - makes 5 pancakes
Best eaten immediately but leftovers do keep covered in the fridge - reheat in a dry frying pan
Notes
*The acidic vinegar reacts with the alkali bicarbonate of soda (baking soda) to make a fluffy batter - if you don’t have vinegar you can use lemon juice instead.