Mashed ripe bananas bring natural sweetness and moisture to this stack, while a blend of gluten free flour, cinnamon, and a touch of vanilla builds warm, comforting flavor into every bite. The batter rests briefly so everything hydrates and thickens just right, giving you pancakes with lacy, golden edges and a soft, springy center once they hit the griddle. A drizzle of maple syrup while cooking adds a subtle caramelized sweetness that pairs perfectly with the banana. These come together quickly in one bowl, then cook up in batches until golden brown and ready to serve hot off the pan. It's a satisfying breakfast that fits neatly into an egg free morning lineup.
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Whisk together the gluten free flour, baking powder, baking soda, salt, and ground cinnamon in a large mixing bowl until evenly combined.
In a small mixing bowl, mash the bananas with a fork until nearly smooth with only small lumps remaining. Add the milk, eggs, melted butter, vanilla extract, and maple syrup, if using, and whisk until combined.
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