Preheat a skillet to medium heat or about 300-325 degrees F (148-162 C).
Prepare flax egg by mixing flaxseed meal and water and letting set for 3-5 minutes.
Mash your very ripe banana with baking powder.
Add flax egg, oil, salt, vanilla, almond butter, and almond milk and stir.
Stir in oats and flour until just combined. Don't over-mix. Add chocolate chips and fold gently.
Scoop scant 1/4 cup measurements onto lightly greased griddle. Cook for 2-4 minutes on each side - until golden brown.
Serve plain or with a small drizzle of maple syrup and a few additional chocolate chips for melting. Store cooled.
*Make gluten free by following this recipe. *Should yield 5-6 small pancakes, as the recipe is written. *Adding 1 Tablespoons of maple syrup, sugar, or agave nectar is optional for extra sweetening, but I didn't find it necessary. *Reheat great the following day in the microwave. *Questions about substitutions, equipment, or troubleshooting? Check out our Recipe FAQ page. *Nutrition information is a rough estimate.