Prep the oats. If you prefer a smoother texture, pulse the rolled oats in a blender or food processor until they resemble coarse flour. Leave some flakes intact if you like a bit of chew.

Mash the bananas. In a large bowl, mash the bananas until mostly smooth with just a few small lumps.

Add the wet ingredients. Whisk in the eggs, milk, Greek yogurt, vanilla, and maple syrup or honey (if using) until well combined.

Combine the dry ingredients. Stir in the blended oats, baking powder, baking soda, cinnamon, and salt. Mix until just combined. The batter should be thick but pourable; add a splash of milk if it feels too stiff.

Fold in the chocolate chips. Gently fold in the chocolate chips to distribute evenly.

Rest the batter. Let the batter sit for 5 minutes. This gives the oats time to hydrate and helps the pancakes cook up fluffier.

Heat the skillet. Warm a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. When a drop of water sizzles, it’s ready.

Cook the pancakes. Scoop about 1/4 cup of batter per pancake onto the skillet. Cook 2–3 minutes, until bubbles form around the edges and the bottom is golden. Flip and cook another 1–2 minutes.

Adjust heat as needed. If the pancakes brown too fast, lower the heat slightly. Keep the surface steady and hot, not smoking.

Serve warm. Top with fresh banana slices, a drizzle of maple syrup, a dollop of yogurt, or a sprinkle of chopped nuts.