In a medium bowl, combine gluten free flour, baking powder, cinnamon and salt.

In a separate bowl, mash banana. Add to it eggs, milk, applesauce, oil, syrup and vanilla and whisk together.

Add some of the butter to a pan or griddle and heat on medium to low heat. When butter is melted, add pancake batter to the pan using a 1/4 measuring cup. Flip when bubbles begin to appear on the tops of the pancakes. Cook on the other side until cooked through.

Serve with desired toppings, or make a pancake board - perfect for a crowd.

Topping ideas could include: blueberries, raspberries, blackberries, sliced banana, cubed and cooked apples, whipped cream, chocolate sauce, peanut or other nut butter, syrup, powdered sugar, chocolate chips, sprinkles, pecan pieces, almond slices, sunflower seeds, pumpkin seeds, unsweetened dried coconut, raisins, dried cranberries, granola.