Begin by setting your griddle over medium heat, allowing it to warm gradually. In a medium-sized mixing bowl, mash the banana along with the avocado until smooth. Pour in the soy milk and stir well to combine the wet ingredients.

Sprinkle in the flour, sugar, and baking powder. Gently fold the mixture together, taking care not to overwork the batter to maintain a tender texture.

Using a ladle, portion the batter onto the preheated griddle, shaping each pancake to roughly 4 inches in diameter. Cook for about 4 to 5 minutes, or until the edges appear crisp and golden and bubbles form across the surface. Flip the pancakes carefully and continue cooking until they are fully set and cooked through.

Serve warm, paired with your favorite toppings or syrup for a delightful, plant-based breakfast.