Mash the bananas in a mixing bowl.

Add the eggs, coconut milk, and vanilla extract and whisk together.

In a separate bowl, combine the rest of the ingredients and stir together.

Pour the wet banana mixture into the bowl with the dry flour mixture and stir well to incorporate.

Heat enough oil in a skillet to coat the bottom and heat to medium-high temperature.

Measure ¼ cup of the banana pancake batter and pour it into the skillet.

Cook until the sides of the pancake begin to firm up, about 2 minutes.

Flip to the other side and cook another minute or two until pancake is cooked all the way through.

Repeat with remaining batter!

Serve with butter and agave nectar or pure maple syrup.