Fluffy vegan pancakes as good as any you'd find in a classic roadside diner - minus the dairy and handlebar moustaches!
In a medium bowl, mash banana until almost smooth. Push to one side. Add ground chia and water on one side, whisking together, and then combining with the banana. Put vinegar in measuring cup, and top up with non-dairy milk to make 2 cups. Stir in to banana mixture, along with melted butter and vanilla.
In a large bowl, combine flour, baking powder, baking soda, sugar, and salt. Stir until well mixed. Gradually stir wet ingredients into dry, folding until well combined (do not over mix). The batter will be fairly thick.
Heat pan or griddle to medium/medium-low heat. When hot, grease with margarine or oil, and add batter to the surface in heaping 1/4 to 1/3 cup portions. When pancakes start to look set, and the bottoms are golden (about 3 - 4 minutes, flip them and cook for another 3 or 4 minutes. Keep pancakes on a plate in a warm oven while you cook the rest.
Makes approximately 12 pancakes.
Feel free to use your favourite egg replacer in place of the chia and water.