Using an electric hand whisk if you have, mix together the banana and peanut butter until smooth.
Whisk in the rest of the ingredients (except choc chips if using) until you have a smooth batter. You may have a few little nubbly bits from the banana if it wasn't super-ripe, don't worry.
Fold in the choc chips if using.
Leave to stand for half an hour.
Heat some of the oil in your frying pan or skillet until it starts to move like water. This is when you know that oil is hot.
Pour dollops of the mixture, not to close together, in your pan. When you see bubbles popping on the surface of your pancake, it's ready to flip!
Cook on the other side for a minute or so, or until lightly brown.
Continue using up all the batter, and adding extra oil if needed, until you have a fine stack of pancakes!
Serve with a little maple or honey or whatever of your choice! The are a little sweeter than normal pancakes because of the banana so you don't need as much syrup.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Peanut Butter and Banana Vegan Pancakes
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.