Instructions

Mix together the banana, eggs, yogurt, ½ cup milk, and vanilla in a medium bowl. Stir in the flour, cocoa powder, baking powder, and salt. Gently fold the wet ingredients into the dry. The batter should not be super runny, but it should fall relatively easily off of a spoon. Add additional milk as needed to make the desired consistency.
Heat a nonstick or cast-iron pan over medium heat. Grease with nonstick spray or butter. Drop batter by 1/4 cup portions (or bigger or smaller, depending on your preference) into circles or greased pancake molds, spreading about ½-inch thick. Cook until edges are set and you see small bubbles, about 2 minutes. Flip carefully and cook through on the other side, about 2 minutes more.
To make the eyes, press two white chocolate chips onto a warm pancake. It will start to melt slightly. Once it’s softened, add a mini chocolate chip in the center and sprinkles for eyelashes.
Repeat to make the rest of the batch.
Serve warm with maple syrup or nut butter. Let any leftovers cool and store in an airtight container in the fridge for up to 3 days or up to 3 months in a zip top freezer bag in the freezer.
Pack to enjoy in a lunch chilled or at room temp, or if at home, warm slightly to serve.