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In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg and salt.
In a separate large bowl, combine mashed banana, egg, vanilla and almond milk until smooth and well combined.
Add dry ingredients to wet ingredients and mix until just combined. If the batter looks too thick add just a splash more milk.
Lightly coat a large nonstick skillet or griddle with coconut oil or butter and place over medium heat. Drop batter by 1/4 cup onto skillet and spread out a bit with a spoon. Immediately add 5-7 chocolate chips to each pancake batter if using.
Cook until bubbles appear on top, about 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes.
Wipe skillet clean and repeat with more coconut oil (or butter) and remaining batter. You may need to reduce the heat after the second batch to prevent burning. Serves 4, 2 pancakes each.