These are definitely not traditional pancakes, but very delicious nonetheless. I've made these a couple of times, and each time my kids devoured them served with almond butter. I will admit that they are a bit difficult to flip, and some of mine looked pretty messy. You definitely need to keep them small, use lower heat than traditional pancakes, and cook them a bit longer after they start to bubble before trying to flip them over. Otherwise, they fall apart. Very simple recipe though with only five ingredients: eggs, bananas, ground flax, cinnamon, and coconut oil.
http://www.dailybitesblog.com/2013/03/19/5-ingredient-banana-bread-pancakes/
Since my family is now dairy free as well as gluten free, I've been working to include alternative sources of calcium in their diet. Almonds and thus almond butter contain a surprising amount of calcium which makes it a great topping for these gluten and dairy free pancakes.
Check out a list of nondairy calcium sources:
http://greatist.com/health/18-surprising-dairy-free-sources-calcium
