Make flax egg by combining ground flax and water - allow to sit for 5 minutes
Make buttermilk by combining plant milk and lemon juice - allow to sit until it curdles
Place seasoned cast iron skillet inside oven
Preheat oven to 430 degrees
In a large mixing bowl add cornmeal, chickpea flour, salt, baking powder, baking soda - stir to combine
In a large skillet on low heat, add 1 tbsp olive oil
Once the oil is warm, add shallot and anaheim pepper - saute for 4 minutes
Add in garlic and saute for 1 minute more
In a separate large mixing bowl add buttermilk, flax egg, maple,⅓ cup olive oil, banana - and give it all a good mix to combine (breaking up that banana)
Stir in pepper-shallot-garlic saute into wet ingredient bowl
Now you should have two bowls, one for wet ingredients and one for dry ingredients
Add your wet ingredients into your dry ingredients and mix - careful not to overmix
Stir in the diced jalapeños (2 stirs)
Carefully remove hot skillet from oven and melt plant butter onto base of skillet and on sides where the batter will rest
Add in your cornbread batter to the skillet, spreading evenly with a spatula
Top with sliced jalapeño for extra beauty
Bake 20 minutes until lightly golden *