• Peel and slice bananas into 0.4-inch slices (1 cm). Set aside the slices on a plate while you make the pancake batter.

Prepare the vegan 'buttermilk'

• In a small mixing bowl, whisk soy milk with apple cider vinegar. Set aside 10 minutes.

Prepare the pancake batter

• In a large mixing bowl, add all the dry ingredients: flour, sugar, baking powder, and salt.
• Whisk in the vegan buttermilk, oil, and vanilla.
• Let the batter rest for 5 minutes while you heat the griddle.

Cooking the banana pancake bites

• Heat a large pancake griddle or frying pan over medium heat. Add 1 teaspoon of oil and swirl the pan to coat.
• Use two forks to dip one banana slice at a time in the pancake batter. Dip to fully cover the slice. Hold the dipped slice with one of the forks for a few seconds above the bowl to remove the excess batter, then place the bite onto the hot pancake griddle.
• Repeat the previous step and fill the pan with pancake bites leaving a thumb space between each bite - it makes it easier to flip them.
• Cook for 2 or 3 minutes each bite on one side or until golden brown, then flip on the other side and keep cooking until the batter is dry and set.
• Transfer to a cooling rack or plate and repeat these steps until you run out of batter.

Serving

• Serve with a dust of powdered sweetener or cinnamon or maple syrup.

Storage

• Store leftover in an airtight box for up to 24 hours in the fridge or freeze for up to 3 months and thaw in the fridge the day before.