In a large bowl, mash the ripe bananas with a fork until smooth. Stir in the maple syrup and vanilla extract.

Whisk in the eggs until well combined.

In a separate bowl, whisk together the gluten-free flour, baking powder, ground cinnamon, and salt.

Add the dry ingredients to the wet ingredients, alternating with the milk, mixing until just combined. Be careful not to overmix.

Heat a lightly oiled griddle or non-stick skillet over medium-low heat. Pour about ¼ cup of batter per pancake.

Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip gently.

Serve immediately with your favorite toppings like fresh fruit, extra maple syrup, or a dollop of whipped cream.