In a large mixing bowl, whisk together the flour, baking powder, and salt.

In a large measuring cup, whisk together the peanut butter, plant milk, maple syrup, and vanilla extract

Pour the wet ingredients into the dry ingredients and stir until just combined. Set aside for about 10 minutes to let the batter thicken up.

Lightly spray a non-stick skillet with cooking spray and heat over medium heat. Once hot, pour ¼ cup of batter for each pancake. Do not crowd your pan - I do two at a time. You might be able to fit three if you have a large pan.

Cook each pancake for about 3-5 minutes. It's ready to flip when the edges start turning lightly brown and bubbles begin to pop on top of the pancake. Gently flip and cook another 3-5 minutes. Transfer to a plate and continue until all of the batter has been used. You might need to add additional cooking spray before adding each new batch to the pan. You also may need to adjust your temp as you go. The pan will get hotter the longer you use it, so just watch your pancakes and turn down the heat a bit if necessary.

Whisk together all the ingredients listed. Try not to drink it before your pancakes are ready - it's so darn good!!

Serve the pancakes with any of the optional toppings if desired and a good drizzle of the Maple Peanut Butter Syrup.