Begin by mashing the banana in a medium-sized bowl. For the best texture and flavor, select a banana that is fully ripe, featuring brown spots on the peel.

Crack the eggs into the mashed banana and mix thoroughly with a fork. It is fine if some lumps of banana remain. Following this, add the coconut flour and milk, stirring until the mixture resembles traditional pancake batter. If the batter is too thick, gradually add more milk, starting with just a teaspoon at a time.

Heat a non-stick skillet or griddle, lightly greased with butter, coconut oil, or your preferred cooking fat. Once the pan reaches medium heat, spoon a heaping tablespoon of the batter onto the pan for each pancake. Cook for 2-3 minutes, or until the edges show bubbles and the underside is golden.

Flip each pancake and continue cooking until the other side turns golden brown. If the pancakes are browning too quickly, reduce the heat slightly. Starting at medium heat and then lowering it to medium-low ensures that the pancakes cook evenly without burning. If the pan begins to smoke, it means the heat is too high.

Clean the pan and repeat with the remaining batter, adding more oil or butter as necessary. This recipe yields approximately nine mini pancakes, which serves one person. You can serve the pancakes plain, or enhance them with nut butter or yogurt, depending on your preference. For babies or toddlers, cut the pancakes into sizes suitable for their eating abilities.