In a small mixing bowl, whisk together the oat flour, rice flour, almond flour, protein powder, cocoa powder, coconut sugar if using, baking powder, and baking soda.
Pour in the almond milk and vanilla extract if using and whisk until smooth. Stir in the apple cider vinegar and whisk for a few seconds until just combined.
Heat a teaspoon of oil in a large non-stick skillet over medium heat. Use a kitchen paper towel to rub the skillet with the oil.
Pour about 1/4 cup of the pancake batter onto the skillet. Cook the pancakes until the edges appear dry and some bubbles are visible in the middle. Carefully flip the pancakes and cook for about 2 more minutes. Repeat with the remaining batter.
Stack the pancakes on a plate and serve with a drizzle of maple syrup, banana slices, and chocolate chips!