Combine the gluten free flour, salt, and baking soda together with a whisk.

Place the peeled bananas in a mixing bowl and mash well, leaving few lumps. Beat the eggs well. (*Optional: for a more light fluffy pancake you can whip the egg whites to stiff peaks separately before combining) Whisk in the eggs with lemon juice, combining well.

Whisk in the flour mixture. The mixture will be somewhat lumpy at first. Keep whisking until the lumps are gone (a few small lumps will remain from the bananas). Whisk in the almond milk.

Heat a griddle or pan to medium. Add coconut oil to the skillet to prevent the pancakes from sticking.

With a 1/2 cup, scoop the batter onto the hot griddle, use a spoon to spread the batter out to a good size pancake, less thick the better. Cook on medium heat until brown on one side and the batter puffs up a little bit. Carefully flip the pancake and cook for another 30 seconds, until the bottom is golden brown. Repeat with remaining batter. Serve with fresh berries and syrup.