Nutriholist

1 Whisk the eggs in a medium-sized bowl, then add the banana, mash it with a fork, and mix with the eggs.
2 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).
3 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. 
4 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. 
5 Serve with berries, figs, coconut flakes, tahini, nuts, seeds, or this delectable Raw Chocolate Caramel Sauce.