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Whisk the eggs in a medium-sized bowl, then add the banana, mash it with a fork, and mix with the eggs.
Mix in the coconut flour, dairy-free milk, cinnamon, and vanilla. Stir some more to fully combine. Add 1-2 tbsp more coconut flour if the mixture is too runny (this can happen based on the type of milk you're using).
Heat a large non-stick pan over medium-low. Add little bit of coconut oil once the pan is hot. Scoop the batter onto the pan (about1/4 cup for each pancake) and cook for 3-4 minutes until edges firm up and you see bubbles on top. Then flip and cook for another minute or two until golden brown.
Repeat the process until all the batter is used up (I usually get 5-6 pancakes). You may need to reduce the heat as the pan gets hotter.
Serve with berries, figs, coconut flakes, tahini, nuts, seeds, or this delectable Raw Chocolate Caramel Sauce.
