In a small bowl or jug, combine the almond milk and cider vinegar. Whisk well and let it sit for 10 minutes to curdle, creating a vegan "buttermilk."

In a large bowl, whisk together the teff flour, baking powder, sea salt, and cinnamon (if using).

In another bowl, mash the banana until smooth. Add the "buttermilk" mixture, and vanilla extract Mix thoroughly.

Gradually pour the wet ingredients into the dry ingredients. Stir until the batter is smooth. Let it rest for 5–10 minutes to allow the teff flour to hydrate.

Heat a non-stick skillet or griddle over medium heat. Lightly grease with coconut oil. Using a measuring cup or ladle, scoop 40 g (approximately 2 tablespoons) of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set (about 2–3 minutes). Flip and cook the other side for 2 minutes until golden brown.