Mash the bananas in a bowl then whisk in the eggs and cinnamon (or add the ingredients to a blender and blend) until the batter is well combined. Note: it can be chunky if desired.

Heat a non-stick skillet over medium-high heat (or medium if your stove runs hot), and add enough coconut oil, avocado oil, or ghee to coat the surface.

Once the skillet is completely hot, measure a scant ¼ cup of batter and slowly pour onto the hot surface. The batter will spread quickly - this is normal. Cook the pancakes until the sides have firmed up and it appears as though the batter has set up a bit, about 1 minute. Carefully flip and cook on the other side another 30 seconds to 1 minute, until cooked through.

Top pancakes with choice of toppings (I suggest almond butter, regular butter, and/or pure maple syrup) and devour.