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Try these fluffy banana chocolate chip pancakes for a perfect breakfast treat that everyone will love.

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Prepare the dry ingredients by whisking together flour, baking powder, baking soda, and salt in a mixing bowl.
Mix the wet ingredients by combining mashed bananas, milk, egg, and melted butter in a separate bowl.
Combine the wet ingredients into the dry ingredients, mixing just until combined.
Fold in the chocolate chips gently to distribute evenly.
Heat a non-stick skillet over medium heat, adding a little butter or oil to coat.
Cook each pancake by pouring about 60 ml (1/4 cup) of batter onto the skillet until bubbles form, flipping to cook until golden.
Serve warm with your favorite toppings.

Avoid overmixing the batter to prevent dry pancakes. Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.