In a large bowl, whisk together the oats, flours, baking powder, cinnamon and salt until combined. In a separate bowl, whisk together egg, milk, banana and butter until combined. Add the wet ingredients into the dry, mixing until just combined (do not over-mix, there can be lumps in the batter). Gently fold in chocolate chips and nuts, if using.

Preheat a large skillet or griddle to medium heat (like a 5 or 6 out of 10). Once heated (test by sprinkling a few drops of water onto the griddle – if they sizzle, it’s heated up). Coat the pan with about a teaspoon of oil. Scoop out about ¼ cup portions of the batter onto the hot griddle. Cook until bubbles start to form and pop on the surface. Flip the pancakes over & continue to cook the bottom for about another minute, or until fully cooked & light golden brown. Repeat this process with the remaining batter. Place any cooked pancakes in the oven at 175 degrees F while you cook the rest. Top with additional chocolate chips & serve with good-quality maple syrup