In a large bowl, combine the dry ingredients and whisk together until well blended.
Add the egg, mashed banana, almond milk and coconut oil. Whisk until well combined and set aside.
Heat a flat nonstick pancake griddle over medium heat. Lightly spray with vegetable spray and with a paper towel, rub the spray over the surface of the griddle.
Ladle the batter in 1/4 to 1/3 cup measures onto the griddle. Cook for 3-5 minutes until the bottoms are browned and set. The tops of these pancakes won't start to look dry or bubble, you just need to check the bottoms after about 2 minutes and see how they're coming along.
Note, because these pancakes don't have any gluten, their structure is less stable. When flipping the pancakes, use a very thin spatula and gently work the spatula completely under the pancakes before attempting to flip. Carefully flip the pancakes and cook until set, another 2-3 minutes.
Transfer to a serving platter and enjoy with fresh fruit, jam or your favorite syrup.