In a mixing bowl, seive and combine the pearl millet, almond flour, baking powder, and a pinch of salt. Mix well to ensure even distribution of the dry ingredients.

In a separate bowl, mash the ripe banana until smooth. Add the egg, milk, melted butter, and sugar/jaggery/maple syrup. Whisk together until well combined.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as it can result in dense pancakes.

Heat a griddle or non-stick skillet over medium heat. Grease it with butter or oil.

Pour about 1/4 cup of the pancake batter onto the griddle for each pancake. Use the back of a spoon or a ladle to spread the batter into a circular shape.

Cook the pancakes for 2-3 minutes, or until bubbles start to form on the surface. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown.

Remove the pancakes from the griddle and repeat the process with the remaining batter, adding more butter or oil as needed to prevent sticking.

Serve the banana millet pancakes warm, topped with sliced banana, a drizzle of maple syrup or honey, and any other desired toppings or accompaniments.

Enjoy these delicious and wholesome banana millet pancakes as a delightful breakfast or brunch option!