Start with making vegan buttermilk.Combine plant-based milk with apple cider vinegar, and let sit for at least five minutes. Add vanilla extract and mashed banana.
Add the liquid mixture to the dry ingredients and blend with a whisk carefully until just blended. Let the pancake batter sit for 10 minutes to activate the baking powder.
Heat a non-stick pan. Put a small amount of oil in the pan.Pour batter and cook for 2 to 3 minutes on one side until bubbles start forming on the surface.
Once the bubbles reach the middle, flip the pancake and cook for another minute or two.Check underneath with a spatula, the pancake should be golden brown.
Serve with pure maple syrup and your favorite toppings!These pancakes are best enjoyed fresh although you can freeze them or save leftover batter for the next day.
TIPS:Choose a ripe banana, bordering on overripe, with lots of brown spots.Do not over blend the pancake batter or your pancakes may not turn out fluffy.