Place the peeled bananas in a medium bowl and mash with a fork until mostly smooth. A few small banana pieces are fine, but avoid leaving large chunks.

Add the eggs, cinnamon, and vanilla: Whisk with the fork until the mixture is evenly combined. The batter will be loose and more fluid than traditional pancake batter.

Let the mixture stand for 5 minutes. This gives the banana and egg mixture a chance to settle and makes the batter slightly easier to portion.

Place an 8- to 10-inch nonstick skillet over medium-low heat. Add the coconut oil or avocado oil and spread it across the cooking surface. The pan should be hot but not smoking.

Pour about 1/4 cup (60 ml) batter into the skillet for each pancake. Cook 2 to 3 pancakes at a time, leaving space between them. Keep each pancake relatively small so it is easier to flip.

Cook for about 2 to 3 minutes, until the edges look set and the underside is golden brown. The surface may remain slightly soft compared with a conventional flour-based pancake.

Slide a small spatula completely underneath the pancake and turn it gently. If the pancake feels too loose to flip, cook for another 20 to 30 seconds before trying again.

Cook the second side for about 1 to 2 minutes, until golden brown and fully set. The center should no longer look wet or glossy.

Transfer the finished pancakes to a plate and repeat with the remaining batter. Serve warm.