Lightly grease a frying pan with olive oil on a medium heat, then turn down to medium low and let the temperature settle
Mix the flour, baking powder, cinnamon and salt together in a bowl. Instead of the rice & oat flours I used you can use 280g or a scant 2 cups all-purpose or gluten-free blend of choice
Mix the milk, syrup, vanilla and oil together in a jug then add the mashed banana in and stir to combine
Stir the liquid into the flour until just combined and the mixture is the consistency of thick cake batter (adding more milk if required)
Taste the batter to see if you want to add more syrup. The more spotted or blacker skinned the bananas you use, the sweeter your pancakes will be
Pour 1/2 a ladleful of batter per pancake into the frying pan and spread into a neat circle with the back of the ladle
When the batter is dry around the edge and covered in small air bubbles it's time to turn them over, around 2 minutes
They should be an even brown. The other side will cook a bit faster but use your fish slice / spatula to pat them down a just little so you don't have an uneven rise
Stack on warm plates and garnish with sliced banana and some maple syrup
