4 ripe bananas
6 tbsp sugar
2 tbsp self raising flour (or 2 tbsp plain flour + 1 level tsp baking powder)
1 tbsp rice flour
2 tbsp chopped cashewnuts
1/2 cup milk

Except for the chopped cashewnuts, put all other ingredients
in a liquidiser and blend to get a pan cake like consistancy.
If the batter is too thick add a little more milk. If it is
too thin add a little more flour. Pass the batter through a
strainer to remove all lumps. Lastly add the chopped cashewnuts
and mix. Keep batter aside for half an hour.

Heat a non stick frying pan and add a little butter. Pour
spoon fulls of batter in the pan to make small pancakes.
Serve warm or cold with honey or ice cream.

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