1. Add oat flour, sugar, baking powder and powdered PB to a medium to large mixing bowl and whisk to combine.
2. Measure out vanilla soy milk in a large liquid measuring cup, then add oil and whisk to combine.
3. Add wet ingredients a little at a time to the dry ingredients and gently, slowly stir until just combined. You may not use all of the liquid. Then stir in the chocolate chips.
4. Preheat a non-stick frying pan over medium/medium-low heat. You want it warm but not hot. Oil should not smoke when added to the pan.
5. Once hot, drizzle the surface with oil (if necessary for your pan) but wipe away any surface excess with a paper towel. You don’t want any pools of oil, just a light grease.
6. Then pour a small amount of mix into the pan. Cook until bubbles appear and the sides are beginning to dry - about 3-4 minutes. Cook for another 2-4 more minutes on the other side.
7. While the pancakes are cooking, microwave the chocolate to serve with for around 45 seconds until melted. Set aside until pancakes are finished. This is a personal preference, but I removed my ice cream from the freezer at this point too so it wasn’t too hard to serve.
8. Once all pancakes are cooked, stack them up, drizzle with syrup and the melted chocolate and add ice cream to your plate before serving.

Serve and enjoy!