Ripe mashed bananas bring natural sweetness and moisture to this batter, while a simple flax-and-water gel does all the binding work you'd expect from egg, no dairy or animal products anywhere in sight. A hit of cinnamon and vanilla rounds out the flavor, and a splash of plant-based milk keeps everything pourable and smooth. The batter comes together in one bowl with just a light hand and a fork, so those small lumps stay put and the pancakes turn out tender instead of tough. On the griddle, they bubble up, set at the edges, and flip into golden, fluffy rounds with a soft, spongy center. Finished with a drizzle of maple syrup and fresh banana slices, this stack is a genuinely solid pick for a gluten free breakfast spread. It's the kind of easy, cozy recipe you'll want on repeat.
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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, mash the bananas with a fork until mostly smooth with only small lumps remaining. Whisk in the plant-based milk, maple syrup, vanilla extract, and the flax gel until well combined.
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