Prepare flax "egg" by stirring ground flax seed together with 3 tbs warm water in a small cup. Let sit for at least 10 minutes before using.
In a large bowl whisk together flour, baking soda and salt.
In a small bowl combine mashed banana, milk and flax "egg". Stir contents into large bowl until thoroughly mixed. Fold in banana pieces and chocolate chips.
In a large pan on the stove, heat just enough oil to cover pan at medium heat.
Pour about ¼ cup batter per pancake onto pan. Let cook for 3-5 minutes until batter bubbles then flip and cook on other side for 3-5 minutes. Repeat until all batter is used.
Serve and top with maple syrup, non-dairy butter and/or cashew cream.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2014/09/12/buckwheat-banana-pancakes-vegan-gluten-free/