In a medium bowl, mash the 2 large ripe bananas and whisk together with the 2 teaspoons vanilla extract and the 2 x-large eggs until mostly smooth.

Whisk in the 2 tablespoons light butter (melted) or oil of choice until combined.

In a second large bowl, whisk together 1 cup wholemeal (whole wheat) flour and 3/4 cup white flour (use the versions you chose: self‑raising or plain/all‑purpose), the 4 tablespoons sweetener or sugar, and the baking powder. Use 2 teaspoons baking powder if using self‑raising flours; if you are using plain/all‑purpose flours, use 1 tablespoon baking powder instead.

Add the dry ingredients to the banana mixture and stir gently until just combined (do not overmix).

Pour in the 1 3/4 cups low fat/skim milk or unsweetened almond milk and mix until the batter is smooth and combined.

Fold the 1/3 cup choc chips through the batter.

Heat a nonstick pan or skillet over low–medium heat and lightly grease it with a little butter or oil of choice.

For each pancake, pour about 1/4 cup batter onto the pan. Cook on the first side until bubbles form on the surface and the edges look set (about 2–3 minutes), then flip and cook the second side until golden (about 1–2 minutes).

Repeat with the remaining batter, keeping cooked pancakes warm if desired. Serve warm.