Whisk together chickpea flour and water until combined, then stir in the mashed bananas. Mix until smooth (there may be lumps, that’s okay!). 

Heat a large skillet over medium heat, and coat with cooking spray or oil. Pour 1/4 cups worth of batter onto the skillet, and cook until bubbles appear on the surface of the pancake. Flip with a spatula, and cook until browned on the other side. Be patient! I usually let these cook for 4-5 minutes on each side.

Serve warm and enjoy!