In a mixing bowl, combine the pancake mix with nondairy milk. It should be a runny consistency if you want nice, thin, evenly cooked pancakes. If you want them fluffy, by all means leave out the extra 1/2 cup of liquid. I just find they're never cooked in the middle when you do this. Then fold in chocolate chips and banana slices.

Heat a non-stick pan over medium heat and when it's hot, use a paper towel to spread a small amount of vegan butter on the bottom surface of the pan. It should sizzle. 

Take a 1/4 cup of pancake batter and pour it in the centre of the pan. Once the surface starts to bubble a lot, you can flip the pancake over and cook on the other side for 1 to 2 minutes. Continue until all the pancakes are made.

I like to keep them warm by placing the finished pancakes on a baking sheet in the oven heated to 200°F.