Mash the banana well using a fork in a bowl. Add whole wheat flour, milk, essence and oil.

Whisk well using a fork or hand blender till smooth. If the mixture is too thick, add 1-2 tbsp milk thin out the batter.

Heat a skillet with 1 tsp butter and let it melt. Add a small ladle full of batter and let it cook for 1-2 minutes.

Gently turn the pancake using a ladle and let the other side cook as well. Transfer to a plate.

Eggless pancakes are ready to be served hot with any fruit preserve of your choice.