In a large sized bowl, mash the bananas with a fork, potato masher or immersion blender until the desired consistency is achieved (if you prefer chunks of banana in your pancakes, don’t overdo the mashing!). Mix in the coconut oil, eggs and vanilla, and combine all together until blended evenly.
In a separate bowl, mix together the almond flour, baking soda, salt and cinnamon.
Combine the dry ingredients with the wet, until everything is fully mixed in and no streaks of flour remain.
Begin by adding in 1/3 c. of the water, to check the consistency of your batter. If your batter needs to be thinned out some more, add in more water (note: if you overdo it on the water, simply add in a bit more almond flour to get back to the consistency you like).
Preheat your skillet or griddle over medium heat (note: it make take some time for you to figure out the right temperature on your stove/griddle to get these right. Too hot and you’ll get a very dark pancake – almost burnt – but that is not ready to be flipped over yet). If yours is a non-stick surface, chances are that you won’t need to use any butter/coconut oil to grease the pan. However, always better to err on the side of caution, and add a little fat to your pan once it’s hot.
Using a measuring cup, pour the desired amount of batter into you pan for the appropriately-sized pancakes (we used 1/4 c. measuring cup).
When the top surface has a good amount of bubbles (usually about 5 or so minutes later), and the edges are starting to look almost cooked through (no longer wet looking), using your spatula, aggressively get under that pancake, and flip it over. Cook for another 4-5 minutes or until the pancake is cooked through and golden brown on both sides.