Peel, mash the bananas, and measure 1/2 cup, sweeping the top of the cup to remove the excess. Place the mashed bananas in a large mixing bowl.
Whisk the mashed bananas with almond milk, vanilla extract, and oil until well combined.
Stir in the remaining ingredients: flour, cinnamon, baking powder, baking soda, sugar. Stir until the batter is fluffy and smooth, then fold in the chocolate chips.
Warm a non-stick pancake griddle or non-stick crepe pan over medium heat, rub a bit of coconut oil on the surface of the pan, and scoop 2 tablespoons of pancake batter per pancake.
Cook 2-3 minutes on one side, or until the edges set and it's easy to slide a spatula under the pancake to flip it.
Flip and cook the pancakes for an extra 1 minute on the other side.