In a food processor or blender pulse the cashews until finely ground.
Blend in baking soda, eggs, banana, and vanilla until very smooth.
Stir in chocolate chips by hand.
Heat oil in skillet over medium low heat. Spoon 2 tablespoons of batter skillet and flip pancake when it starts to bubble. Cook for an additional minute on the other side.
Serve with natural peanut butter, maple syrup, or your favorite fruit syrup.