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mommakesbread
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Place a nonstick griddle on the stove over medium heat.
Add the banana, eggs, milk, vanilla, coconut oil, flax, hemp, oats, protein powder, maple syrup, and salt to a blender and pulse to combine.
Once smooth, add the baking soda, lemon juice, and flour. At this point, you can either blend just until combined, or pour the mixture into a bowl and mix together by hand.
Pour the batter into a piping bag and twist the top closed to avoid a mess. Cut a pea-sized hole for the tip and squeeze the batter into either regular or mini pancakes on the griddle.
Top with chocolate chips, then flip once bubbles form.
Cook on the opposite side for about 30 seconds, until golden brown.
Careful remove each pancake from the griddle and transfer to a plate. Repeat until you run out of batter.
Store in an airtight container for 3-5 days.