Step 1: Add 1½ cups of the raspberries, banana, buttermilk, egg, vanilla, sugar, and salt to a blender. On a high speed, blend just until it's a smooth consistency, about 10 seconds or so.  

Step 2: Pour the contents of the blender into a large mixing bowl and sift in the gluten-free flour, baking powder, and soda. Fold in 3 tablespoons of the melted butter and set aside.

Step 3: Preheat a large non-stick skillet over medium-low heat. Use a pastry brush to add a bit of the remaining tablespoon of melted butter to the skillet. Once the skillet's hot, use a ⅓ cup measure to add the batter into the skillet to form the pancakes. Make sure there is ample space between them, as they will spread a little.

Step 4: Sauté the pancakes until they have little bubbles along the edges, 2 to 4 minutes. Then carefully flip them over and cook for another couple of minutes. They will be slightly golden brown on both sides. Use a bit more of the butter each time you add batter to the pan. As the pancakes are finished, place them on a plate and cover with foil until you’re ready to serve.

Step 5: In a small bowl, mash the remaining ½ cup of the raspberries with a fork. Then mix in the maple syrup. Place a small fine mesh strainer over another small bowl, and pour the mixture into it. Use a spoon to apply pressure to the raspberry purée, until you've gotten all of the liquid out that you can. Discard the seeds and add the syrup to a small pitcher.

Step 6:  Serve the pancakes with the raspberry maple syrup and a few fresh raspberries if desired.

More Gluten Free Recipes:

• Savory Gluten Free Pancakes Recipe
• Double Chocolate Peanut Butter Cookies Recipe
• Gluten Free Mushroom Macaroni and Cheese Recipe