In a mixing bowl combine dry ingredients: gluten free flour, baking soda and salt and stir.
In a separate large mixing bowl mix together wet ingredients: almond milk, mashed banana, egg, melted coconut oil and maple syrup. Gently whisk to combine.
In 2-3 batches, slowly add the dry ingredients to the wet ingredients. Fold batter gently after each addition. Don't over mix, it's ok to have some lumps from the banana.
Heat a large non-stick skillet over medium-high heat with additional 1-2 tbsp of coconut oil.
Add 1/4 cup of batter to the skillet for each pancake, my large non-stick skillet will fit about 4 pancakes this size.
Reduce heat to medium and allow pancakes to cook 3-5 minutes until small bubbles begin to form in the batter.
Flip each pancake, starting with the ones you placed in the skillet first, and allow to cook an additional 2-3 minutes.
Remove from heat and serve with fresh bananas, berries and additional maple syrup if desired.