Prepare flax egg in a large bowl by mixing flaxseed meal and water and letting set for 3-5 minutes.
Add your very ripe banana and baking powder and mash.
Add oil, salt, vanilla, almond butter, almond milk and stir.
Stir in oats, almond meal and gluten free flour blend until just combined.
Then sprinkle in chocolate chips and fold gently. Let rest for 5 minutes while preheating griddle to medium-low heat. You want it hot but not too hot or it will burn the pancakes - about 300-325 degrees.
Scoop 1/4 cup measurements onto the lightly-greased griddle and gently spread to make a pancake shape. Cook for 3-4 minutes on each side until golden brown. You'll know they're ready to flip when bubbles form on top and the edges appear dry.
Note: These need to cook slower than regular pancakes because they’re more dense and take a bit longer to get cooked in the middle. So if they are browning too quickly, turn the heat down.
Serve as is or with a small drizzle of maple syrup and a few additional chocolate chips. Leftovers re-heat well in the microwave.