Ripe mashed banana brings natural sweetness and moisture to this stack, while a flaxseed-and-water gel adds body and helps everything bind together into a thick, lumpy batter that fries up tender. A touch of cinnamon and vanilla round out the flavor, and each pancake gets that classic golden-brown exterior with a soft, pillowy center once it hits the hot skillet. You'll know they're ready to flip when bubbles dot the surface and the edges turn matte — the same visual cues that make this method so foolproof. Keep the finished pancakes warm in a low oven while you work through the batter, so the whole batch lands on the table hot at once. This one's an easy, satisfying pick for a gluten free breakfast spread, whether you top it with more banana slices, a drizzle of syrup, or a scoop of nut butter.
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In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
In a large mixing bowl, whisk together the mashed banana, milk, melted butter, vanilla extract, and the thickened flax mixture until smooth and well combined.
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