In a bowl, add your banana and crack your eggs. Get a hand or stick blender and blend until you get a smooth mixture, which resembles pancake mixture.
In a pan, heat coconut oil to temperature and add your mixture, one spoon at a time. To get the small round pancakes I just use a tablespoon and spoon in a couple of spoon-fulls per pancake. You’ll soon get the hang of it.
Cook evenly on both sides. You’ll get to know when the pancakes are ready to turn as you’ll see them go golden brown on the edges underneath. Use a fish slice to flip them over gently.
Serve with which ever toppings you wish. Here I used greek yoghurt, strawberries, jimjams chocolate spread and chia seeds.