In a large microwave-safe bowl, add the vegan butter. Microwave for about 30 seconds until melted. Add the plant-based milk, apple cider vinegar, chia seeds, and vanilla. Stir to combine.
On a plate mash bananas until you fill a one-cup measuring cup. Add this to the milk mixture and stir until combined. Set aside.
In a medium bowl, add the the flour, sugar, baking powder, baking soda, and salt. Stir to combine. Pour this into the banana mixture and stir until just combined, being careful not to over mix.
Heat a skillet over medium heat or non-stick griddle to 325°F/160°C. Add a little vegetable oil to the cooking surface.
Once your skillet or griddle is hot, spray with a light coating of vegetable spray and use a ¼-cup measuring cup to pour the batter onto the cooking surface. Use the back of the measuring cup to create spread batter into a circle. Flip the pancakes when you notice bubbles forming on the top, usually around one minute. Cook for another minute or two. Use a spatula to raise the edge. Once they're golden brown on the bottom and cooked through. remove from the cooking surface.
Serve with vegan butter, maple syrup, more banana slices, and fruit.
Store in an airtight container in the fridge for up to a week. You can freeze these pancakes for up to two months.