In a mixing bowl, mash the bananas with a fork until mostly smooth.

Add the eggs, milk, oil and agave. Mix until combined.

In a separate bowl, combine the flour, salt, baking powder, cinnamon, and cardamom. Stir to combine.

Incorporate the flour mixture into the banana/egg mixture and stir just until combined.

Heat a skillet to medium heat and add a dollup of butter or some oil.

Form small pancakes on the skillet (about 2-3 tablespoons each) and allow them to cook a couple of minutes, until the sides begin to set up, before flipping to the other side (be gentle, these pancakes are more fragile than your average pancake).

Cook another 3 to 5 minutes until pancakes are cooked all the way through.

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