1. In a large bowl, mash together ripe banana and avocado until a smooth paste forms. Mix in your eggs until smooth. Fold in chocolate chips.
2. Heat a skillet over medium-high heat and then add the batter a 1/4 cup at a time onto the skillet. Cook for 2 to 3 minutes, or until the edges just start to brown. Flip pancakes and cook and additional 1 to 2 minutes.
3. Serve warm with coconut whipped topping and pure maple syrup.

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