Step 1

Make vegan buttermilk: In a jug combine almond milk and apple cider vinegar. Let sit 10 minutes.

Step 2

Sift all-purpose flour into large mixing bowl. Add baking powder, coconut sugar, cinnamon and sea salt. Mix to combine.

Step 3

Pour vegan buttermilk into dry ingredients along with mashed banana, neutral oil and vanilla extract. Whisk to combine until smooth consistency. Cover and let sit at least 10 minutes to thicken.

Step 4

Bring a non-stick skillet to medium heat. (Optional to lightly drizzle with oil to stop pancakes from sticking). Pour approx. 1/4 cup batter into the skillet and cook pancake for 1-2 mins, or until little bubbles form. Flip and cook the second side for 30 seconds. Continue until you've used all your batter.

Step 5

Serve with freshly chopped banana and drizzle with maple syrup.