In a medium size bowl add the flour, baking powder, salt, sugar, almond milk, egg yolks, and melted butter. Whisk together.
To the flour mixture, add the mashed bananas and stir together. Set the batter aside for a moment.
Heat a large skillet on medium heat. Add a third of the canola oil (this assumes that based on the size of the pan used you'll need to make 3 batches of pancakes to use all of the batter).
Ladle the batter into to skillet to make the pancakes.
As soon as the bottom side of the pancakes turn a golden color (about 3 minutes), turn them over to cook the other side until it turns the same color. Transfer the cooked pancakes to a plate and cover with foil to keep them warm.
For each batch of pancakes, continue adding the canola oil each time before adding the next batch of pancake batter to the skillet.
Serve right away while hot and top with the banana topping and your favorite syrup.