Smash the bananas with a fork in a large bowl until mostly smooth. Stir in the egg, then add milk and butter.

Whisk in baking powder, spices, and salt. Slowly add flour and brown sugar, mixing just until barely incorporated; batter will be thick and a little lumpy.

Heat a lightly oiled griddle or cast iron skillet over medium high heat, letting the batter rest while the griddle warms.

Scoop 1/4 cup of batter onto the hot griddle and cook until browned. Flip and repeat, then serve hot.

Crush the cardamom pods with the flat side of a knife.

Add cardamom, honey, water, and vanilla to a saucepan. Bring to a simmer over medium heat.

Simmer for 5-10 minutes, until slightly thickened, and remove from heat to let cool.

Strain syrup to remove cardamom pods and pour over pancakes.