In a medium sized bowl, mash the bananas. Add the eggs and baking powder, and mix together until combined.

Add a teaspoon of coconut oil to a frying pan on a medium heat. Spoon about 2 tablespoons of the banana mixture into the frying pan once the coconut oil is melted. Be careful not to put too much mixture in for each pancake, these pancakes needs to be small.

Cook on one side for a couple of minutes, or until the pancake lifts up easily using a spatula. It’s important to let it really cook on the first side, as these can be hard to flip.

Allow to cook on the other side until cooked through, about another 30 seconds. Transfer to a plate in the microwave to keep warm.

Continue the process until you’ve used all the batter. You may need to add more coconut oil as required.

To serve: make two equal stacks of pancakes and top with your desired toppings. We added peanut butter and sprinkled coconut chips and bukinis, drizzling honey at the end. You could also top with fresh berries or maple syrup.