Peel the banana and place it in a medium mixing bowl. Use a fork to mash it thoroughly until it reaches a smooth, pudding-like consistency with very few lumps.

In a separate small bowl, whisk the eggs together until the yolks and whites are fully integrated.

Pour the whisked eggs into the mashed banana and stir until the batter is completely combined and uniform.

Heat a non-stick skillet or griddle over medium-low heat. If necessary, lightly coat the surface with a small amount of coconut oil or cooking spray.

Pour approximately 2 tablespoons of batter per pancake onto the skillet. Note: Small pancakes are recommended as the batter is more delicate than traditional flour-based versions.

Cook for approximately 2 to 3 minutes until the bottom is golden brown and the edges appear set.

Carefully slide a thin spatula under the pancake and flip. Cook for an additional 1 to 2 minutes until the second side is browned and the center is cooked through.

Remove from heat and serve immediately.