In a medium-sized bowl, mash the bananas. Mix in the maple syrup and vinegar.
In a separate small bowl, dissolve the gelatin in the water and mix till smooth. Add gelatin mixture to the banana mixture and mix thoroughly.
In another medium bowl, mix dry ingredients together then mix in with the wet ingredients to form a dough.
Form 4-5 dough balls then place each one between two sheets of parchment paper, flatten and roll them out one at a time to about 1/4 inch thickness with a rolling pin. Then set each pancake aside on another sheet of parchment paper until ready to cook.
Once ready to cook, heat 1-2 tsp of coconut oil in a pan over medium heat. Carefully transfer the first pancake to the pan with a spatula. Heat for 2-3 minutes on the first side until it is slightly browned (*note they brown easily- if you notice the are becoming too brown or even starting to burn, turn down the heat). Flip the pancake and do the other side for an additional 1-2 minutes. Repeat the process with the other pancakes. *Note cook times will vary depending on the thickness of your pancakes, the type of pan used, and the type of stove you have.
Strawberry Cream
For a quick strawberry cream sauce- Blend the strawberry cream ingredients in a blender until smooth.
For a fluffier strawberry cream: Use the heavy coconut cream linked in the blog post, follow instructions on the can which say refrigerate the coconut cream overnight, use the thickest cream at the top of the can, whip it with a hand beater to get a fluffy cream. (This process may work with other coconut creams as well, but I haven't tried it). Blend the stawberries and maple syrup separately in a blender then carefully fold the strawberry mixture into the fluffy coconut cream.
Top the pancakes with the strawberry cream and fresh strawberries or bananas, then serve!
Notes
StorageThese are best eaten fresh as most pancakes are but they can be kept in the fridge for a day or two and then reheated if needed. The strawberry cream holds up for a couple days in the fridge too. These can also be frozen and then reheated later. Just be sure to freeze them on a parchment paper lined baking sheet first so they they don’t stick together. Then just store them in a sealed container or freezer bag.