Preheat oven to 350°F. Line a 9x9” pan with foil and spray with nonstick cooking spray.
Whisk flour, brown sugar, baking powder, salt, and cinnamon in a large bowl.
Mash the bananas with a fork. Add mashed banana to almond milk, egg, oil, and vanilla extract in a large measuring cup or small bowl. Whisk to combine, then whisk the wet ingredients into the dry ingredients, stirring just until moistened. Stir in chocolate chips.
Pour pancake batter into prepared pan. Bake for 18-22 minutes or until a toothpick comes out of the center with just a few crumbs stuck to it and the edges are golden brown.
Serve warm with syrup or pack squares in lunch boxes for an easy breakfast or snack.