In a large bowl, whisk together oat flour, vanilla protein powder, baking powder, baking soda, and salt.

In a separate bowl, mash 1 ripe banana until smooth. Whisk in almond milk, egg, and vanilla extract.

Pour the wet mixture into the dry ingredients and stir until just combined. Fold in dark chocolate chips.

Heat a nonstick skillet over medium-low heat and add cooking spray or butter.

Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form, about 2-3 minutes.

Flip the pancakes and cook for an additional 1-2 minutes on the other side.

Continue cooking remaining batter, greasing the skillet as needed.

Serve warm with your favorite toppings such as banana slices or maple syrup.