Mix all the dry ingredients in a large bowl (flour, sugar, baking powder, ground cinnamon and salt).
Add the liquid ingredients (milk, flax egg, mashed banana and vanilla extract) to the bowl and stir until well combined.
Place 1/4 cup of the batter (65 ml) in a lightly greased hot pan or griddle and cook for about 2 minutes for each side or until golden brown. When the underside is golden and bubbles begin to appear on the surface, it’s time to flip over onto the other side. If you don’t eat oil, don’t grease the pan or griddle, just use a non-stick one.
Serve immediately with peanut butter, banana slices, maple syrup, vegan butter, ground ginger or cocoa powder. You can also serve them with your favorite plant milk.
Keep leftovers in an airtight container in the fridge for 3-5 days or in the freezer for up to 2 months.
You could make a gluten-free version of these vegan pancakes with oat, brown rice or buckwheat flour.
Substitute the baking powder for baking soda or even omit this ingredient if you’d like.