Roughly chop the walnuts. Add them to a non-stick pan over medium to high heat, add 1 teaspoon of maple syrup and stir for 3-4 minutes until they are toasty and caramelized.
In a large mixing bowl, mash the peeled banana and add the plant-based milk, 1 teaspoon of maple syrup and coconut oil. Give it a quick whisk.
Add the flour and baking powder. Whisk until incorporated. Add the peanut butter and swirl it around just a bit. Fold in the chocolate chunks and toasted walnuts. Let the batter sit for a few minutes.
Spray a flat pan or griddle with oil and heat it up to medium to low heat. Add an ice cream scoop full of pancake batter*. Let it cook until the middle becomes bubbly and the corners set, then flip with a spatula. Let it cook on the other side until done. Repeat for all the pancakes. You should be able to get 8 smallish pancakes out of the batter.
Stack the pancakes, top with banana slices, the rest of the toasted walnuts, chocolate chips and drizzle with maple syrup. Enjoy!
*If the batter spreads too much in the pan, whisk a bit more flour into the batter. If it doesn't spread enough, add a bit more plant-based milk.