Whisk the eggs together in a large bowl. Add the bananas, oil, non-dairy milk, and vanilla extract, whisking until combined.
Add the oats, oat flour, baking powder, and salt, stirring until just combined. Add the chocolate chips and stir gently. Allow the batter to sit for 5-10 minutes for the oats to absorb some of the liquid.
Heat a large pan or griddle over medium heat. Add a bit of coconut oil, then ladle ¼ cup batter into the pan for each pancake. Cook for 3-5 minutes, until small bubbles start to form on the top of the pancake, then flip and cook on the other side for an additional 3-5 minutes, until golden brown on both sides. Continue with the remaining batter.
Serve the pancakes warm, with additional chocolate chips and maple syrup if you like.
*Make your own oat flour for this recipe by placing 1 ½ cups whole rolled oats in a blender and blending until a coarse flour forms. You can also purchase pre-made oat flour at many grocery stores and natural food markets or online.**Most chocolate chips include dairy. Be sure to use dairy-free if that's important to you. I like Enjoy Life brand.Skip the chocolate chips to keep this recipe completely refined sugar-free.If you don't like the texture of whole oats, substitute one cup oat flour instead.If you are gluten-free be sure to buy oats that are specifically labeled gluten-free.