WET INGREDIENTS: In a large bowl, whisk together the wet ingredients: the full-fat Greek yogurt, milk, egg, vanilla extract, ripe banana (mash it with a fork in a small bowl before adding it into these other ingredients -- the riper the banana, the sweeter these pancakes!), and coconut oil (Note 2). Whisk until completely combined and smooth.
DRY INGREDIENTS: In a separate, medium-sized bowl, add in all of the dry ingredients -- the oats, oat flour (Note 1), brown sugar, baking powder, baking soda, cinnamon, salt, and dark chocolate chips.
COMBINE: Pour dry ingredients on top of wet and mix until combined.
COOK: Preheat a griddle or large nonstick skillet to medium heat. Generously grease with nonstick spray (I use a coconut oil based spray) or butter. Pour out about 2-3 tablespoons pancake batter (the less batter, the better these work out) on the griddle or skillet. Allow to cook about 2-3 minutes per side or until golden brown and the center poofs up slightly. I recommend using a sharp and large spatula to flip the pancakes.
ENJOY: Add cooked pancakes to a plate, drizzle with maple syrup or peanut butter (or whatever toppings you like on your pancakes) and enjoy immediately.
KEEP PANCAKES WARM: To keep the pancakes warm while the others are cooking, you can place them separately on a large cooling rack (stacking makes them soggy) in a 200-degree oven,uncovered, for up to 20 minutes (after that they start to dry out).