Measure whole wheat flour, sugar/Jaggery. Keep it ready along with other ingredients. Pressure cook the sweet potatoes with skin for 3-4 whistles in medium flame. Open the cooker once pressure released and peel the skin off from sweet potatoes, mash them nicely with a fork and keep it ready. Heat jaggery with little water in a pan and melts it completely. Strain the jaggery water using a strainer and set aside. Skip this step if using brown sugar.

In a bowl, add whole wheat flour, mashed sweet potatoes, mashed banana, salt and jaggery water. Mix everything well and add water to make it batter like consistency. Ensure no lumps are formed and the batter should be slightly thick. Set this aside for 15 minutes.

Heat a pan or tawa, add a ladle of batter to it and spread it to form a circle. Don't spread too much. Cook until brown on one side for five minutes and flip the pancake. Cook for a minute and remove from the pan. Repeat the same process for the remaining batter.