First, in a medium bowl, mash the ripe banana. Use a really ripe banana with brown speckles and brown pliant peel for the best pancake texture and taste.

Add the eggs into the mashed banana and mix together with a fork. You can leave some lumps of banana in there. Then add the coconut flour and the milk, and mix until the batter has the consistency of a regular pancake batter. If the batter is too thick, add more milk in small increments until the desired consistency is reached.

Grease the surface with butter, coconut oil, or whatever cooking fat you prefer, and heat a non-stick skillet or griddle. When the pan is hot, add a heaping tablespoon of batter for each pancake. Cook 2 to 3 minutes, until bubbles form around the edges, and the underside is golden.

Flip over each pancake and cook another 2-3 minutes, or until the other side is golden brown. If your pancakes are browning too rapidly, turn the heat down a bit. All of this can mean starting at medium and then going down to medium-low, because you want to cook your food through. This means that the heat is too high if the pan begins to smoke.

Wipe clean, and repeat with remaining batter, adding additional oil or butter as needed. The recipe makes about nine mini pancakes, enough for one person. You could serve the pancakes plain, or top them with nut butter or yogurt. If serving babies or toddlers, chop up the pancakes into appropriate bite-size pieces according to their eating skill.