Prepare the Pancakes
In a medium bowl, mash the bananas with a fork until smooth.
Add the eggs, almond flour, flaxseeds, vanilla, honey, cinnamon, and salt, and blend thoroughly. Allow the mixture to sit for five minutes to thicken slightly.
Heat a griddle or nonstick pan over low heat (to avoid burning) with a touch of coconut oil, or lightly spray the pan.
Spoon the desired amount of batter onto the pan. (Because the batter is delicate, smaller pancakes tend to flip more easily without breaking.) Cook until the edges are firm, about four to five minutes, then flip the pancakes and cook on the other side until cooked through, two or three more minutes.
Serve with maple syrup or butter, if desired.









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