1 1/2 cups whole wheat flour
1/2 cup rice flour
4 tbsp sugar
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp finely grated nutmeg
1 1/2 cups milk
1 tsp vegetable oil
Butter as required
Sift together all dry ingredients
Blend together the eggs and banana.
Mix in the milk and then mix in the flour slowly so that no lumps are formed.
The mix should be pouring consistency, but not too runny.
Refrigerate overnight or at least 3 hours.
Heat a pan lower the heat.
Pour a ladle full of batter on the pan and drizzle with butter from the sides.
When the top starts bubbling, slowly insert a thin spatula and check the underside.
Flip over if it is a light golden brown.
Cook the other side another 3-4 minutes, on low flame.
Serve with honey or pancake syrup.