In a large mixing bowl mash the banana using a fork.
Add the milk, olive oil and maple syrup to the bowl and mix well.
Next, sift in the cinnamon, baking powder, salt, protein powder and gluten-free flour. Whisk until a smooth batter forms.
Heat a large non-stick frying pan on medium-high heat. Brush the pan lightly with olive oil. Using a measuring cup (I used half a cup) or a ladle, add the batter to the pan (I’ve found that the trick to fluffy pancakes is to pour the batter from a good height). Cook the pancakes until bubbles start to appear (about 10- 20 seconds) then flip and cook the other side for 10 more seconds.
Serve with a dollop of custard, sautéed berries, hemp seeds and a drizzle of maple syrup.
