Chocolaty Black Bean Pancakes

In a high-speed blender or food processor combine beans and milk. Cover and blend until creamy. 2. Add the next eight ingredients (through cinnamon). Cover and blend until smooth. Transfer batter to a mixing bowl and stir in chocolate chips. 3. Heat a nonstick griddle over medium-low. For oil-free: Pour ⅓ cup batter per pancake onto griddle. (If using oil: Lightly coat a regular or nonstick griddle with avocado oil cooking spray. Pour ⅓ cup batter per pancake onto griddle.) Cook 3 minutes or until pancakes look slightly dry on top, are lightly browned on the bottom, and release easily from the pan. Flip and cook 3 minutes more. Repeat with remaining batter. Top with bananas and, if desired, more syrup.