Here's the recipe I made that we LOVED (so yummy we didn't use any syrup!):
2 large ripe bananas
1 c Wild Roots GF pancake mix
1 T. vegetable oil
1/2 + 2 T. cup almond milk
1/2 T. vanilla
1-2 tsp. cinnamon (to taste)
fresh blueberries (optional, to taste)
Mash up the bananas thoroughly (using a pastry blender or a fork, don't puree them). Mix in remaining ingredients. Fry on lightly greased, preheated skillet at medium to med-low heat. Flip when pancake edges look dry (you can always "peek" by lifting the edge to see if it's golden yet). Cook on second side until the center springs back up when you push it with the edge of a spatula (if it sticks down it's still too gooey and isn't done yet).