Mix flour, baking powder, salt, and sugar in a large bowl, whisk in the milk and vanilla.
Heat a large non-stick griddle or skillet over medium heat, add half of the butter and sauté the banana until golden brown. Then mix into the pancake batter.
Spray the pan with non-stick spray and pour about a tablespoon of batter into circles.
Flip the pancakes once bubbles appear on top and the bottom is golden brown. Cook until firm and golden brown on both sides. (Keep pancakes warm in a 200°F oven if needed.)
In the meantime, in a non-stick pan over medium heat, brown the chicken sausage on both sides.
Use butter and maple syrup (if desired) on the pancakes and serve with chicken sausage and raspberries.