In a bowl scramble up the eggs. Add the banana and mash it into the eggs as smooth or as chunky as you’d like. Add the almond flour and stir until blended into a batter.
Drop some butter or oil (coconut, grape-seed, or avocado perhaps) into the pan. Pour in the batter to form small pancakes. I typically use about 1/4 cup each. Cook until puffed and browned. Flip to brown both sides.