Ingredients:

2 very ripe bananas – mashed*

2 eggs (room temperature)

1 cup Bye Bye Grain flour

1/2 tsp salt

1/2 tsp baking soda

1 Tbsp oil

1/3 cup chocolate chips

*To make the process easier use a hand blender or mixer to mash the banana.

Direction:

1. Mix mashed bananas with eggs.

2. Whisk together dry ingredients then add to the wet ingredients and blend until a batter forms.

3. Pour the oil into the batter then mix it until well blended.

4. Add the chocolate chips and combine well.

5. Heat and lightly grease a griddle or a nonstick pan over medium-low heat. Drop about two tablespoons or one serving spoon of batter onto the pan (about two inches in diameter size pancake). Since this batter gets browned easily, covering the pan with a see-through or glass lid will help the pancake cook faster. Flip the pancakes when the bubbles appear over the surface. Cook the other side until golden brown and the middle part of the pancake becomes firm when you tap it with the spatula or the pancake turner.

6. Serve immediately. Any extra pancakes can be refrigerated or frozen as soon as they cool.