Step 1

Whisk the flours with the tapioca starch, baking powder, baking soda and salt in a bowl.

Step 2

Place the bananas in a blender with vinegar, two cups of nondairy milk and pure vanilla extract and blend into a smooth liquid.

Step 3

Add the banana puree to the dry ingredients, using a whisk to mix. You don't have to worry about overmixing and forming gluten as these are gluten-free flours. Add more milk if the batter doesn't look pourable.

Step 4

Stir in the chia seeds and let the batter stand for 5-10 minutes.

Step 5

Heat a griddle. Spray on some oil or cooking spray. Once hot, make the pancakes (I used a 1/3rd cup measure), flipping them over when the underside is golden, which should take a couple of minutes on medium or medium high heat.

Step 6

Serve hot.