In a big bowl, add the bananas and mash them with a fork.
Add soy milk, apple cider vinegar, maple syrup, vanilla, and peanut butter. Mix all together.
Add the rest ingredients. Mix to combine.
Heat a non-stick frying pan. Scoop out 1/8-1/4 cup of the mixture (depending on how big you want your pancakes to be) to the pan. You can cook 3-4 pancakes at one time depending on the size of your pan. Cook the first side for about 4 minutes until it gets colored. Then flip the cook the other side for another 3-4 minutes. Repeat to finish all batter. I use 1/8 cup for one pancake and got 10 small cute pancakes at the end.
Serve warm with more maple syrup and toppings you like!
Notes
*Peanut Butter: I personally like to use peanut butter in this recipe for the slight peanut taste. You can also use another nut butter or seed butter, like almond butter or tahini. (See here to know How to Make Nut Butter)
Storage: Once the pancakes have cooled down, store them in a container in the fridge. They should be able to last for 3 days in the fridge or 2 weeks in the freezer.