In a large blender, combine the eggs, water, banana extract, and vanilla extract. Blend to combine.
Add the coconut flour, sweetener, collagen peptides, baking powder, and salt and blend until smooth, then add the melted butter and blend again. Stir the chocolate chips in by hand.
Heat a griddle or large skillet over medium low heat. Brush lightly with oil or melted butter.
Use about 3 tablespoon of the batter per pancake, making them no larger than 3 to 4 inches in diameter. Cook until small bubbles appear on the top and the bottom is set and golden brown, about 3 minutes.
Wiggle a thin spatula or pancake flipper underneath each pancake and flip quickly and carefully. Cook until the second side is golden brown, another 3 to 4 minutes.