In a medium bowl mix vanilla extract, almond milk and flaxseed + 3 tbsp of water. Stir well to combine.
Add mashed banana and stir again until a smooth batter.
Add almond flour and gluten-free flour with the baking powder, ground cinnamon and salt. Mix until combined. Batter should be thicker.
Using a non-stick skillet with a slim layer of oil, pour 2 tbsp of the batter for each pancake. Cook in low heat for about 2 to 3 minutes for each side.
Serve immediately. Garnish with maple syrup, fruits or nuts.