Peanut butter and banana strawberry studded pancakes (gluten free)

I never quite got into the craze that was the 'three ingredient banana pancake.' As appealing as the concept was to a gal who was, much like the meme, frantically on the cross trainer with the imminent threat of summer (and bikinis), I could never actually get the pancakes to work. They never flipped, stuck to my nonstick pan, and I ended up with a scrambled egg pancake, emphasis on egg. So here, I am circling back to a watered down version of the idea. With added peanut butter. And strawberries. Less stickiness. Still frantically on dat cross trainer. 



2 medium sized very ripe bananas
2 tablespoons smooth natural peanut butter
1 egg
1/2 cup tapioca flour
1/4 cup milk
1 tablespoon maple syrup (can be omitted if you aren't a particularly sweet tooth)
1 teaspoon vanilla bean paste
1 teaspoon baking soda
4-5 sliced strawberries 



1. In your food processor, pop all yo pancake ingredients, except for the strawberries, and whiz them up until a batter has formed.
2. Heat a pan on a low to medium heat, and add a small amount of coconut oil. Pour into the pan a medium sized amount of batter, and gently press as many slices of strawberry on as you fancy. Hot tip: too many will make it difficult to flip. They say three is a crowd, but not when it comes to studding pancakes. 4 is a crowd, 3 is perfect. 
3. Turn the heat down, and allow to pancake to cook slowly before turning it over. I find these ones respond best to gentle heat and gentle flipping. 
4, Do I need to tell you how to make pancakes? Repeat step 2 until the batter is gone. Serve with extra strawberries, yoghurt, cream etc etc.