Preheat your skillet or griddle over medium heat (350°F if using an electric griddle).
In a large mixing bowl, sift together the flour, coconut sugar, baking powder, sea salt, and ground cinnamon.
In a separate bowl, whisk together the almond milk, egg, melted coconut oil, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients.
Gently fold in the mashed bananas into the batter, being careful not to overmix to keep the pancakes light and fluffy.