In a nonstick skillet, melt 2 tablespoons of vegan butter over medium heat. Add sliced ripe bananas and sprinkle with 2 tablespoons of brown sugar. Cook for about 3-4 minutes until golden and caramelized, gently flipping halfway through.

In a bowl, mash the remaining caramelized bananas with any liquid from the pan until smooth. Stir in 1 cup of your chosen milk, 2 tablespoons of olive oil, 2 tablespoons of maple syrup, and 1 teaspoon of instant espresso powder. Add 1 tablespoon of apple cider vinegar and 1 teaspoon of vanilla extract.

In a separate bowl, whisk together 1 cup of all-purpose flour, 2 teaspoons of baking powder, ½ teaspoon of cinnamon, and ¼ teaspoon of kosher salt. Make a well in the center and pour in the wet banana mixture, mixing gently until just combined.

Heat a greased nonstick skillet over medium heat. Pour a ladleful of pancake batter onto the skillet, cooking until bubbles form on top and the underside is golden brown, about 2-3 minutes. Flip and cook for another 2 minutes.

Serve the pancakes topped with the reserved caramelized bananas, drizzled with additional maple syrup, and optionally add a dollop of vegan yogurt or fresh fruit.