1. Smash the bananas in a bowl with a fork until the mixture is wet and smooth.  
2. Add in the two whole eggs and the one egg white and whip with a fork until well incorporated.
3. Add in the coconut flour and mix thoroughly.  Allow to rest for 3 to 5 minutes.
4. While the batter is resting, heat the coconut oil in a non-stick pan or cast iron skillet.
5. Mix the batter again and add to the skillet in small scoops (I like doing two tablespoons at a time). Remember to cook on a low heat so the inside cooks through without burning the outside.  Cook on each side for about 3 minutes.  Cooking in oil like this takes a little skill.  It's new to me, so it took me a few tries to get the heat right and to know when to flip.  The less batter you use obviously, the easier they are to manage.  
6. Transfer to a plate and drizzle with honey!  

Notes:
*When measuring coconut flour: (1) scoop (2) level off. 

Notes