Add the flour, baking powder, baking soda, 2 tbsp coconut sugar and cacao powder to a mixing bowl. Whisk together thoroughly.
Add plant based milk, peanut butter, and a mashed banana. Mix together once more, until the batter is completely smooth.
Heat a little bit of olive oil or coconut oil in a large frying pan over a medium-high heat. Pour out around 2 tbsp batter per pancake, and cook for 2-3 minutes, until crispy around the edges and bubbled appear on the surface. Flip and cook for around 30 seconds more.
Prepare the caramelised banana. Melt the rest of the coconut sugar in a different pan over a medium heat, then add the other banana. Cook for a few minutes, then flip and cook for a minute more on the other side.
You can swap the coconut sugar for maple syrup.
To make these vegan chocolate pancakes gluten-free, simply use oat flour or a gluten-free flour blend.
1-2 tbsp of apple sauce can be used instead of the mashed banana.