In a large bowl, sift in the flour, baking powder and cinnamon.

In a separate bowl briefly whisk together the eggs and coconut almond milk.

Make a well in the centre of the flour and slowly add in the liquid, whisking constantly as you do so. Mix until well combined and the batter is smooth.

Fold in the mashed banana.

Heat a frying pan or skillet and grease the pan with the oil. Pour in a little of the pancake batter into the frying pan to thinly coat the base of the frying pan.

Fry the pancake for 2-3 minutes on each side.

Continue this process until all the pancake batter has been used.

Serve with mixed berries (defrost from frozen & put it in a blender) and maple syrup (to taste)