1. In a large bowl, combine flour, baking powder, coconut sugar, salt, cinnamon, nutmeg, and ginger. Set aside.
2. In a medium bowl, whisk mashed banana, eggs, oil, and buttermilk until smooth. Add liquid mixture to dry mixture and gently fold with a whisk until just combined (do not over-mix) Fold in chocolate chips.
3. Grease a non-stick skillet, heated to 350. Drop pancake batter by 1/4 cup into 3 spots on skillet. Cook on first side until large bubbles appear, about 2 minutes. Flip pancakes and cook on opposite side 1-2 minutes until golden. Repeat step 3 with remaining batter, using oil for greasing as needed. Serve pancakes immediately with syrup and butter.
Yield: 16 pancakes
These pancakes are best if used on the day they are made.