In a medium mixing bowl, use a form to mash the banana until it’s as smooth as you can get it.

Add almond milk, eggs, and oil - if using. Whisk until smooth.

Scatter almond flour, protein powder, coconut flour, and baking powder over the wet ingredients.

Give the dry ingredients a little bit of a stir to mix them up, before really incorporating them into the wet ingredients mixture. Once mixed a bit, stir everything together, until smooth.

Heat a large nonstick skillet over medium heat, spray with nonstick spray.

Use a ¼ cup measure to pour batter out into 3 small pancakes. (You can do all 6 at once, if using a larger surface, like my Cuisinart Griddler.)

Allow to cook until the underside is nicely golden brown, and small bubbles are breaking at the surface.

Carefully flip each pancake and cook for another 1-2 minutes, until golden brown on the second side, and JUST cooked through.

Note: Overcooking can lead to dry pancakes!

If you only did the 3 pancakes to start, use the ¼ cup measure to pour the remaining batter into another 3 pancakes, repeat the cooking process.

Serve the banana protein pancakes with your favorite toppings - butter, maple syrup, sugar free syrup, berries, etc - or just plain.

Leftover pancakes can be stored in an airtight container in the fridge for a couple days.