Peel your banana and mash it until its very wet and no chunks remain. Set aside.
Combine flour, cinnamon, baking powder, baking soda and salt in a large bowl. Whisk together until well combined.
1 ½ Cup Gluten Free 1-to-1 Flour Blend, ½ teaspoon Cinnamon, 2 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ¼ teaspoon Salt
In a small bowl, whisk the egg until it's frothy like soap bubbles.
Add the egg, oil, vanilla, maple syrup, 1 ¼ C of milk and mashed banana to the flour mixture. Mix together with a whisk or spatula until the dry ingredients are incorporated. It's ok if it has some small lumps.
3 Tablespoon Oil, 2 Tablespoon Maple Syrup, 1 teaspoon Vanilla, 1 ¼ Cup Non Dairy Milk, 1 Ripe Banana
The batter should be loose enough to spread easily on a pancake griddle. You may need to add up to an additional ¼ cup of milk to reach the desired consistency. You can cook a test pancake first and then add a little more milk if needed if you're unsure.
Fold the walnuts in with a spatula.
¾ Cup Walnuts
Let the batter sit while you preheat your pan or pancake griddle. If using a pan, heat over medium heat. If using a griddle, heat to 350 degrees.
Lightly spray your cooking surface with non stick spray. Then lightly wipe the surface with a paper towel.
Portion out ¼ cup full of batter for each pancake. Cook for 2-3 minutes, until the edges appear dry and there are visible bubbles rising to the surface in the center of the pancake. Flip and cook the second side for about 2 minutes until it's golden brown.
Place cooked pancakes on a paper towel lined plate. Serve warm.