Preheat the oven to 425 degrees Fahrenheit.

Cook 2 strips of bacon in the microwave until crispy. (I put paper towels onto a microwave safe plate, put the bacon onto the paper towels and covered them in more paper towels and cooked them for 2-3 minutes).

In a medium bowl, add the mashed bananas. Then add 1/3 cup of the diced peaches to the bowl and mix them into the mashed banana. Add 4 eggs, 4 Tbs coconut milk, 1 Tbs of honey ,1 Tbs of lemon juice, and 1 tsp of vanilla to the bowl and mix everything together well with a fork or a hand-held mixer.

In a second bowl, mix together ½ tsp baking soda, 1/4 tsp cinnamon, 1 cup almond flour, and 3 Tbs coconut flour.

Pour the dry mixture into the wet mixture and mix with a fork until everything is blended. Fold in the chocolate chips and 1/3 cup diced peaches.

Put batter into a pre-greased large frying pan (I used this 12 inch oven safe frying pan).

Take the crispy bacon and break it up into smaller pieces.Top the batter in the pan with the bacon pieces.

Bake for 18-20 minutes, until the top starts to become golden, and the center looks firm.

Cut the pancake into pieces, top with maple syrup and enjoy!