In a jar combine the water and chia seeds. If the jar has a lid, then give this a good shake for a minute or two. If not, you can just stir well. Allow the chia seeds to sit and soak for at least 5-8 minutes (longer is OK too) so they begin to develop a gel looking coating around the seeds.
In a blender combine the flour, baking powder, salt, banana (peel removed), vanilla extract, egg, milk, and chia seed water. Pulse until well combined.
Heat a nonstick pan or skillet over low/medium heat. Add a little oil to the pan. Pour about 3 tablespoons to 1/4 cup of batter into the heated pan. Wait until you see bubbles beginning to form in the batter and you can easily pull up the edges with a spatula. Then, gently work your spatula under the pancake and give it a quick flip over to the other side. Cook until the pancake is cooked through. I usually consider my first pancake a test pancake so I can figure out how many minutes to cook each side so it gets done all the way.
Once you get the timing down, cook away until you’re out of batter! Remember to add a little more oil to the pan if you notice the pancakes beginning to stick. And also I find a little oil will help to create some slightly crispy edges, which I love in homemade pancakes.