In a large bowl, whisk together the egg yolks, mashed bananas, ground almonds, cinnamon, and baking powder.

In a separate large bowl or stand mixer, whisk the egg whites to stiff peaks.

Gently fold the whisked egg whites into batter until evenly combined.

Grease a large pan with unscented coconut oil and place over medium-low heat.

When the pan is hot, carefully spoon or ladle 3-4 tablespoons of pancake batter into the pan to create a pancake about 8cm in diameter. Cook until both sides are lightly golden, then repeat with the remaining mixture. Depending on the size of your pan you may be able to cook 3-4 pancakes a once.