In a large mixing bowl, combine the dry ingredients - flour, baking powder, salt, sugar.
In a separate, medium mixing bowl, combine the egg, milk, peanut butter and vanilla extract. Whisk the wet ingredients together until combined.
Pour the wet ingredients over the dry ingredients and mix until just combined.
Add the canola oil to a non-stick skillet and heat on medium high heat (275 degrees.) Spoon one-fifth of the batter into the pan making a roughly 4 " pancake.
Cook for about 2 minutes, until the edges start to bubble and look a little dry. Use a thin spatula to carefully lift and flip the pancake to the other side, continue cooking for another 2 - 2 1/2 minutes until golden brown.
Repeat with the rest of the batter and serve with sliced bananas on top and warm maple syrup.