Step 1

In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg and salt.

Step 2

In a separate large bowl, combine mashed banana, egg, vanilla and almond milk until smooth and well combined.

Step 3

Add dry ingredients to wet ingredients and mix until just combined. If the batter looks too thick add just a splash more milk.

Step 4

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.

Step 5

Cook until bubbles appear on top, about 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes.

Step 6

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.