In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
Add the mashed banana, plant-based milk, and vanilla extract to the dry ingredients. Stir until just combined. The batter should be slightly lumpy. Avoid overmixing, as it can result in dense pancakes.
Gently fold in the vegan chocolate chips, distributing them evenly throughout the batter.
Heat a non-stick skillet or griddle over medium heat. Add a small amount of vegan butter or coconut oil to lightly grease the surface.
Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another minute or until golden brown.
Repeat the process with the remaining batter, adding more vegan butter or coconut oil to the pan as needed.
Serve the vegan chocolate chip banana pancakes warm, stacked on a plate. You can top them with additional sliced bananas, vegan chocolate chips, maple syrup, or any other toppings of your choice.
