I'm trying to add in more gluten free recipes and this is a great addition to the breakfast list. These came out great with a nice mellow banana flavor. They puffed up nicely for being gluten free and had a nice golden color and soft center. This will happily be on the morning rotations. Feel free to substitute the flours listed with other flours of choice such as spelt, whole wheat or unbleached all purpose flours if your not following a gluten free lifestyle. Delicious and wholesome...a perfect way to start the day!

In blender, process the banana, vanilla and almond milk until smooth (the magic bullet works great for this task). Alternately, using a small/medium bowl mash your banana until smooth, a few small chunks will be fine.

In a medium size bowl, combine the remaining dry ingredients. Add the wet ingredients to the dry ingredients and mix. Add additional milk to thin to desired consistency. (Adding extra milk will depend on the size of your banana and how much banana puree you will have. Add milk slowly until desired consistency. I usually have to add a tad bit more milk.)

Heat skillet/griddle on medium, add oil to grease if needed. Pour your pancakes to the desired size. I like to use just under 1/4 cup for each one. Cook until nicely golden brown on each side, about 2 minutes on each side. Serve with maple syrup and any other topping you may like.

You can purchase almond flour or make your own at home by processing raw almonds in a food processor/blender until a flour/meal consistency.

You may like to add one tablespoon coconut palm sugar or pure cane sugar as well. Depending on how ripe your banana is, the added sweetness will compensate if your banana is not fully ripened. Also a dash or two of cinnamon works nicely.