Sift the flour, sugar, baking powder, and salt in a small bowl.

In a large bowl mix the Almond milk, mashed banana, eggs, vanilla, lemon zest, and Greek Yogurt.

Mix until smooth.

Add the dry ingredients to the wet ingredients.

The batter will be thicker than using regular flour.

Add additional Almond Milk one tablespoon at a time.

Spray a pan with non stick spray or use unsalted butter to grease the pan.

Ladle a small amount of batter unto the pan.

Cook the pancake on medium low until you see small bubbles forming in the center.

Flip the pancake and continue to cook it until the pancake is no longer doughy.