In large bowl, with fork, mix first 4 ingredients; add 3 tablespoons salad oil, milk, egg and mashed bananas and stir just until flour is moistened.
Preheat electric griddle or skillet as manufacturer directs. If you are using a griddle that does not have a non-stick surface, brush lightly with salad oil. Pour batter by 1/4 cupfuls onto hot griddle, making a few pancakes at a time. Cook until bubbly and bubbles burst; edges should look dry. Flip pancake and continue cooking other side until golden brown. To keep pancakes warm, place on heated platter.
Serve pancakes with butter and syrup or for a change, your favorite preserves. Makes approximately 12 (4 inch) pancakes.
