sift together the flour, baking powder, baking soda, salt and cinnamon.
in a separate bowl, mix the mashed banana with the soymilk. oil, and vanilla until pretty smooth.
pour the wet ingredients into the dry and mix but do not over-mix.
fold in the pecans.
brush a large non-stick skillet with canola oil or spray and heat over med/high heat until hot bot not smoking.
working in batches of three, pour 1/4 cup batter per pancake into the hot skillet and cook until bubbles appear on the surface and the undersides are golden brown, 1 to 2 minute flip the pancakes with a spatula and cook until golden brown and cooked through, 1 to 2 minutes more.
transfer to a large plat and cover loosely until the rest are done.