In a large bowl, mix together the dry ingredients.
In a separate bowl, add the coconut milk (or your favorite non-dairy milk) and apple cider vinegar to create 'buttermilk', let sit for 5-10 minutes.
Add vegetable oil and mix together until combined.
Now, slowly mix in the wet ingredients into the dry ingredients until well combined. **NOTE: ensure that your batter isn't too thick or too thin.**
Next, warm a skillet over medium-high heat for 1-2 minutes. Then, using a paper towel, add vegetable oil and grease the bottom of the pan.
Add batter (about 1/4 cup) to the skillet and once bubbles begin to form (about 1-2 minutes), flip pancakes on opposite side and cook for another 2 minutes or so, until golden brown.
Once done, remove pancake from pan and repeat process until batter is used. **NOTE: Always lightly grease pan (as previously done) before adding next batch to avoid pancakes from burning too fast or sticking.**
To serve, top your stack of pancakes with peanut butter sauce, sliced bananas, and granola. Add a bit of maple syrup if desired.
GLUTEN-FREE VERSION: To make these pancakes GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). **NOTE: If the batter is too ‘thin + runny’, simply add additional GF flour, 1/4 cup at a time.**
SWEETENER: If you choose to opt out of pure maple syrup, you can always substitute with Agave as well.
OIL: Instead of vegetable oil, you can also use Coconut oil, if preferred.