These vegan banana pancakes are light and fluffy with just a touch of sweetness and a hint of cinnamon! Easy to whip up and perfect for weekend breakfasts.
Place the banana into a large mixing bowl and mash it well with a fork or potato masher.
Add the milk, oil, and vanilla. Whisk everything together until well blended.
Add the flour to the bowl, then sprinkle the brown sugar, baking powder, baking soda, cinnamon, and salt on top.
Stir everything together until the ingredients are fully mixed. Don't overmix the batter.
Lightly oil a nonstick skillet and place it over medium heat.
Give the skillet a few minutes to heat up, then drop the batter, about ⅓ cup at a time, on the hot surface in rounds. Form as many rounds as you can without overcrowding the skillet.
Cook the pancakes for 3 to 4 minutes on each side, flipping them when they start to solidify and darken around the edges and show small bubbles towards the center.
Transfer the pancakes to a plate as they finish cooking, then begin another batch, adding oil to the skillet between each batch. Continue until all of the batter is used.
Serve the pancakes with vegan butter and maple syrup.