Preheat a large skillet or griddle over medium heat.
In a large bowl whisk together the sorghum flour, almond flour, potato starch, baking powder and salt.
Separately, in a medium bowl, whisk together the banana, milk, egg, and almond extract.
Add the wet ingredients to the dry and whisk to combine. Stir in the chopped, slivered almonds.
Melt a small amount of butter in the skillet (you could also brush with melted butter or spray with cooking spray). Add the batter in roughly ¼ cup portions, enough to make a 4” pancake. Cook until the pancakes begin to puff and the edges take on a rounded, dull appearance, about 2-3 minutes. Flip and cook until golden brown and cooked through, another 2-3 minutes. Continue until all the pancakes are made, adding more butter or cooking spray to the pan between batches as needed.
Line a plate with a clean dishtowel. As the gluten free pancakes are finished, transfer to the plate and fold the towel over them to keep warm until ready to serve.