Checking the ingredient list, there's no wheat flour here at all — almond flour and tapioca starch form the entire base, so this stack was never built on the usual pancake staples to begin with. Ripe mashed banana gives it natural sweetness and moisture, while a touch of cinnamon and vanilla round out the flavor without needing much else. The batter comes together in one bowl, and yes, it's looser than what you might expect from a traditional recipe, but it firms up beautifully in the skillet, crisping at the edges while staying tender in the center. A little coconut oil in the pan helps each pancake turn golden brown on both sides. Pile them high with fresh berries and a drizzle of maple syrup for a weekend breakfast that fits neatly into a gluten free morning. It's a simple, satisfying stack you can feel good about serving.
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In a large mixing bowl, mash the bananas with a fork or potato masher until smooth with only a few small lumps remaining.
Add the eggs, vanilla extract, coconut oil, and apple cider vinegar to the mashed banana and whisk until fully combined.
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