In a high speed blender, place the oats, and blend until the oats become powder-like. Add the baking powder, cinnamon and salt to the blender and pulse once to combine. Transfer to a small bowl and set aside.
In the same blender, add the almond milk, egg, banana and vanilla extract, and blend until well combined.
Add the dry ingredients and mix until everything is well incorporated with no flour streaks. Some lumps in the batter are ok. Transfer batter to a bowl and fold in chocolate chips.
Scoop about 1/3 cup batter onto hot pan prepared with coconut oil and cook on medium heat for 2-3 minutes per side. Repeat for the remaining pancake batter.
Top with bananas and maple syrup, if desired and enjoy warm.