In a separate bowl, mash the banana well with a fork. Whisk in egg and buttermilk.
Add the wet ingredients to the dry and mix gently until just combined. Do not overmix.
Heat a tiny pat of butter in a skillet until sizzling. Add about a third of a cup of batter to the skillet and cook until bubbles appear in the pancake and the bottom is golden brown. Turn the pancake and cook the other side until equally golden brown.
Enjoy with real maple syrup.
Notes
If you do not have buttermilk, substitute with ½ tablespoon white vinegar, or lemon juice and enough milk to make up ½ cup. Stir together and let stand for 5 minutes.Another option is to use ½ cup yogurt.