2 Banana (ripe)
1/4 Cup Almond Flour
1 tbsp Coconut Oil (for cooking)
In a bowl, mash the bananas very well until quite smooth. Add the eggs and beat gently. Mix in the almond meal.
Heat coconut oil in a skillet over medium heat. Add 1/4 cup of the batter at a time to form pancakes, cooking for about 1-2 minutes per side.
Serve with a sprinkle of cinnamon or a drizzle of maple syrup if desired.