Mash the banana: Peel the banana and break it up into several big chunks in a medium bowl. Use a dinner fork to mash the banana thoroughly. Continue mashing until the banana has a pudding-like consistency and no large lumps remain; a few small lumps are okay. You should have 1/3 to 1/2 cup of mashed bananas. Pour the eggs, baking soda and almond meal over the banana and stir until completely combined.
Heat a pan over medium heat, add the coconut oil. Drop about 2 tablespoons of batter into the pan. It should sizzle immediately — if not, turn up the heat slightly. Repeat with dropping more batter into the pan, leaving at least an inch or two between pancakes. Cook for about 1 minute on each side until golden brown.
Maple syrup or raw honey as topping, as well as fresh berries or nuts
Add flavorings if desired into the batter - like vanilla or raw cocoa powder