In a large mixing bowl, mash the bananas until smooth, with some small bits for texture.
Add the milk, sugar, baking powder, and salt to the mashed bananas, and whisk together until well combined and slightly frothy.
Gradually sift in the wheat flour while gently folding it into the wet mixture, just until combined; don’t overmix—the batter should be slightly lumpy.
Preheat your skillet or griddle over medium heat until hot; you can flick a few drops of water and listen for a sizzle to confirm the temperature is right.
Lightly grease the skillet with butter or oil, then pour about 1/4 cup of batter for each pancake, spreading slightly to form a round shape.
Cook the pancakes for about 2-3 minutes, until bubbles form on the surface and the edges look set, producing a fragrant aroma and golden color.
Flip the pancakes carefully with a spatula, and cook for another 2 minutes until the bottom is golden and cooked through.
Repeat with the remaining batter, adjusting the heat as needed to prevent burning.
Once cooked through and golden brown, transfer the pancakes to a plate and serve warm, topped with additional banana slices, nuts, or syrup if desired.
