Mash the banana with a fork in a small bowl. Add the egg and mix well with a fork till combined. Add the vanilla if using and the sugar.
Mix well then add the Gluten Free flour and stir in.
Put the strawberries and maple syrup in a small pot or a microwave safe jug. Heat till the syrup is hot and the strawberries just sart to soften.
Cook the pancetta in a frypan with a little oil and set aside.
Add the butter to a clean preheated frypan and spoon in 1/2 of the pancake mix. Cook till browned and then flip over.
The pancakes will take slightly longer to cook so turn the heat down a little. They will be fluffy and cooked through. Continue with the other half.
Serve with a little extra maple syrup, strawberries, pancetta and extra banana.