On a plate, mash bananas fully.

Add bananas, vanilla extract, and baking powder to a large bowl. Whisk until fully combined.

Add eggs to the bowl and whisk until combined.

Slowly pour flour bit by bit into the bowl, mixing as you pour.

In a large pan over medium-low heat, melt a bit of butter to coat the pan.

Pour pancake batter into small portions on the pan (you’ll probably only have room for 2 small pancakes on a large pan.) If you desire, add dark chocolate chips to the pancakes, and use a spoon to cover each with a bit of batter until fully encased (this will help to prevent the chocolate getting overcooked or falling out of the pancake when flipped.)

Cook until slightly browned on the bottom, flip, and cook until this side is slightly browned as well. (If you want to keep your pancakes warm while the rest cook, place them in a warm oven on a foiled baking sheet.)

Top with whatever toppings you want! I like melted peanut butter, berries, and maple syrup. Enjoy!