Just like with my banana free Vegan Pancakes, the trick here is to add two teaspoons of white or apple cider vinegar to the vegan pancake batter.
It will react with the baking soda, causing the mixture to bubble up and thus rise while cooking. (Remember the famous vinegar and baking soda volcano experiment from elementary school? You are using basically the same science for these pancakes.)
To make the vegan banana pancakes, begin by stirring all of the dry ingredients in a bowl. Mix in everything else except the optional slices of banana.
Sometimes, depending on the type of flour you are using, the pancake batter will be too thick. Just add a little extra milk of choice or some water to the batter until it looks like traditional pancake batter.
For fluffier pancakes, I like to let the mixture sit for ten or fifteen minutes.
Grease a nonstick skillet or pancake griddle. Turn the heat on to medium. When the pan is hot, drop a small ladleful of batter onto the surface. Press down, then add more ladles to fill up the pan. Smaller pancakes will cook more evenly.
You can press sliced banana on the top of each vegan banana pancake at this time. Flip with a spatula when the edges begin to dry out. Then let cook for an additional minute or two before removing from the pan.
Re-grease the skillet after each set of pancakes, to prevent sticking. I usually turn the heat down to low after the first batch cooks. Serve and enjoy.
How to serve and store vegan banana pancakes
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