In a large mixing bowl, sift together the flour, sugar, baking powder, salt, and cinnamon.

In a medium bowl, mix together the almond milk, coconut oil, and mashed banana.

Make a well in the middle of the dry ingredients and pour in the wet ingredients. Gently stir to combine.

Now you can either mix in the rhubarb now or place it on top of the pancakes while they're on the griddle (this is what I did to make them look a bit neater).

Heat a griddle or skillet to medium heat. The trick with these pancakes is to cook them over a medium-low heat for a longer period of time. Mine took about 4-5 minutes on each side.

For large-ish pancakes, pour ½ cup of the batter onto the griddle. If you're adding the rhubarb in at this point, as soon as the batter is poured onto the griddle, quickly place the rhubarb onto the pancake by evenly spreading it out.

Once the bottom and sides have firmed up (about 2-3 minutes) flip the pancake. Cook for 4-5 minutes on the other side until a nice golden brown. Flip again and cook for an additional 1-2 minutes on the original side.

Once all done, top with additional fruit and syrup and enjoy!!