Grain-free banana pancakes made in one batch in a sheet pan.
Preheat the oven to 350 degrees F and grease a large baking sheet.
Add all ingredients for the banana pancakes to a blender, and blend until smooth. If necessary add an additional ¼ to ⅓ cup almond milk to get the batter moving in the blender. Note: If you don’t own a blender, you can use mixing bowls to prepare the batter.
Pour the pancake batter onto the greased skillet and smooth into an even layer. If desired, place slices of banana on top of the batter.
Bake on the center rack of the preheated oven 22 to 26 minutes, or until pancake is golden-brown around the edges and has set up completely. Cut the pancake into squares or use cookie cutters to make fun shapes. Top pancakes with butter, pure maple syrup, and caramelized bananas (instructions below), or choice of toppings.
Add the oil to a non-stick skillet and heat over medium. Slice up two bananas and carefully place the slices on the hot oil, leaving plenty of space between the slices. Drizzle with pure maple syrup and sprinkle with cinnamon and sea salt.
Cook bananas about 1 to 2 minutes, then use a fork to carefully flip the slices. Cook on the other side another 1 to 2 minutes, until bananas have a crispy exterior yet molten/soft interior.