Mash the banana with a fork and blend with the plant milk.
Mix spelled flour, almond flour, baking powder, vanilla and cinnamon separately first and then add to the milk mixture.
Stir everything until the dough is creamy and smooth.
Heat up oil in a large pan on a medium heat.
Now add about 1-2 tbsp of dough per pancake to the pan and bake for about 2-3 minutes.
As soon as bubbles come to the surface, flip the pancakes and bake for about more 2-3 minutes.
Then spread the pancakes with almond cream and hot pureed raspberries and make a stack.
Serve the "pancake tower" with fresh raspberries, pomegranate, blackberries and granola or other toppings of your choice and enjoy! :-)