In a medium mixing bowl, grab your ripe banana and mash it until it's smooth. Use a fork or a potato masher for this task. We want about 1/2 cup of mashed banana. Make sure to pick a banana that's ripe; the more speckles, the sweeter your pancakes will be.

Now that we have our banana mashed up, add in the soy milk, vegetable oil, brown sugar, and vanilla extract. Using a whisk, mix these wet ingredients together until everything is well combined. The sugar should dissolve, and you should have a homogenous mixture.

In the same bowl, you’ll want to add your all-purpose flour on top of your wet mixture. Then sprinkle on the baking powder, sea salt, and, if you’re feeling adventurous, the cinnamon and nutmeg. Using a wooden spoon or spatula, gently mix it together. Be careful not to over-mix; it’s okay if the batter is a bit lumpy.

Preheat your large griddle or frying pan over medium heat. You can test if it's hot enough by flicking a few drops of water onto the surface; if they dance and evaporate, you’re good to go.

Grab about 1/3 cup of the batter and pour it onto the heated griddle. Cook until you start seeing bubbles rising to the surface, which typically takes around 2-3 minutes. When you see those bubbles, it’s flipping time! Carefully turn the pancake over with a spatula and let it cook for another 1-2 minutes until that beautiful golden brown color emerges.

Once cooked, serve them on a plate with your choice of toppings. Vegan butter, pure maple syrup, or a few extra slices of banana make excellent choices. These pancakes freeze wonderfully, so feel free to make a double or triple batch!