In a bowl, mash the banana with a fork. It’s ok if it’s chunky. Add the the milk, vanilla paste, gluten-free flour, almond flour, ground flaxseed, baking powder, cinnamon and salt, and mix well until combined.
Add 2 tablespoons of the mixture into the preheated pan. When bubbles appear turn over and cook until golden brown.
Preheat a separate pan and dust the sliced peaches and litchis with cinnamon. Grill until soft and slightly charred.
Plate up and top with coconut yoghurt, cooked peaches and litchis and chopped walnuts with nut butter drizzle.