In a bowl, mash the peeled banana and add the plant-based milk, maple syrup, vanilla extract, and coconut oil. Give it a quick whisk. Add in the flour and baking powder. Whisk until incorporated. Let the batter sit for a few minutes.
For the caramelized plantain, peel and cut the plantain in thin strips lengthwise (about 4-5). Heat the coconut oil in a large pan, add the plantains and sprinkle with the brown sugar. Fry on both sides until golden brown. Then transfer them to a kitchen paper to remove excess oil. Set aside.
Spray a flat pan or griddle with oil and heat it up to medium to low heat. Add a small ladle of pancake batter*. Let it cook until the middle becomes bubbly and the corners set, then flip with a spatula. Let it cook on the other side until done. Repeat for all the pancakes. You should be able to get 6 pancakes out of the batter.
For the banana ice cream, add the frozen and peeled banana chunks in a food processor and chop until creamy.
Stack the pancakes, top them with the caramelized plantains, add a scoop of banana ice cream and drizzle with maple syrup. Enjoy!
*If the batter spreads too much in the pan, whisk a bit more flour into the batter. If it doesn't spread enough, add a bit more plant-based milk.