Peel and mash a ripe banana using a fork in a clean container.
Sieve whole wheat flour and ragi flour in a mixing bowl. Mix the flours well with a spatula. Add mashed banana to the flour and blend well.
Add warm water or buttermilk to the mixture to make the pan cake batter. Let it rest for few minutes on the counter.
Heat a non-stick skillet over medium flame. Drizzle some ghee on the pan.
Take ladle full of the batter and pour at the center of the pan. Do not spread the batter to thin.
Cover the pancake and let it cook for 1-2 minutes. Flip and cook the other side as well.
Repeat until all batter is used up. Serve the ragi banana pancakes warm, with some home made dates syrup.