In a small bowl, combine the ground flax seed and water. Stir well and let it sit for about 5 minutes until it thickens and becomes gel-like.
In a large mixing bowl, mash the ripe bananas using a fork or potato masher until they are smooth.
Add the prepared flax egg and vanilla extract to the mashed bananas. Mix well until everything is fully combined.
In a separate bowl, whisk together the superfine almond flour, tapioca flour, ground cinnamon, and sea salt until evenly mixed.
Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined.
Preheat your non-stick skillet or griddle over medium heat. You can test if it's ready by sprinkling a few drops of water on the surface.
Pour about 1/4 cup of pancake batter onto the heated skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface and the edges appear set.
Remove the pancakes from the skillet and keep warm while you repeat with the remaining batter. Serve warm, topped with fresh fruit, maple syrup, or nut butter.
