Peel bananas and place them in a medium mixing bowl; mash thoroughly with a fork until a smooth paste consistency is achieved.

Add eggs to the banana mash and whisk vigorously until the mixture is homogenous.

Incorporate the protein powder, baking powder, cinnamon, and salt into the wet mixture, stirring until no dry clumps remain.

Preheat a non-stick skillet or griddle over medium-low heat and add coconut oil to coat the surface.

Ladle approximately 60 milliliters (1/4 cup) of batter per pancake onto the heated surface.

Cook for 2 to 3 minutes or until the base is set and small bubbles begin to appear on the surface.

Carefully flip the pancakes using a thin spatula and cook the secondary side for an additional 60 to 90 seconds until golden brown.

Transfer to a plate and serve immediately.