1 cup multigrain pancake mix
1 large egg (or egg replacer such as EnerG, prepared according to package directions; alternatively, 1 Tablespoon flax seed meal whisked into 3 tablespoons warm water)
1/2 cup all-natural peanut butter
1 cup milk (or non-dairy soy, almond or rice "milk")
1/2 teaspoon vanilla extract
1 cup semisweet chocolate chips (read label to select vegan chips)
1 Tablespoon unsalted butter (or vegan spread, such as Earth Balance)
Heat oven to 200ºF.
Stir the pancake mix, egg, peanut butter, milk, vanilla, and chocolate chips together in a large bowl.
Melt about 1 teaspoon butter in large, nonstick skillet over medium-high heat.
Pour three to four 1/4-cupfuls of batter on the heated skillet to form pancakes and cook until the tops bubble and the edges begin to crisp.
Turn and continue to cook for about 2 more minutes, until both sides are golden brown.
Transfer pancakes to a baking pan and keep warm in the oven until ready to serve.
Repeat with remaining batter.