In a medium bowl, mash the banana. Use a measuring cup to make sure you have about 1/2 cup mashed banana.
Now add the soy milk, oil, sugar and vanilla. Whisk until well combined.
Add the flour to the wet ingredients, then sprinkle the baking powder, salt and cinnamon (if using) on top of the flour. Mix until just combined with a wooden spoon. The batter will be lumpy.
Heat a large griddle or pan over medium-high heat. Drop about 1/3 cup of the batter onto the griddle. Cook until bubbles form, then flip and cook until golden brown on the other side, about 1-2 minutes. Repeat with all the remaining batter.
Serve with vegan butter, pure maple syrup and more sliced bananas. These pancakes freeze well, and the recipe can be easily double, tripled or quadrupled.
May sub any non-dairy milk for the soy milk.
May omit oil if needed, or sub more milk or mashed banana.