In a bowl, roughly mash the amount of bananas you need per person.

Add in eggs (per person), vanilla, and cinnamon, then mix into a batter consistency with a hand mixer.

Preheat your skillet on medium heat and melt your fat of choice (I love using butter personally).

Using a soup ladel (or other spoon) pour batter onto skillet into whatever size pancakes you desire.

Just like regular flour based pancakes, cook until the edges start to firm up and the middle is no longer runny. Flip and cook for another 2-3 minutes.

Repeat until you have cooked up all the batter. Enjoy!