Mash two ripe bananas. Mix in 2 whole Eggland’s Best Eggs (large). Mix in 3 tablespoons of almond flour, ½ teaspoon of cinnamon and 1-2 tablespoons of walnuts.
Heat pan and add a small amount of coconut oil to prevent sticking if desired. Add ¼ cup of batter per pancake.
Cook on medium heat flipping only once.