Start by ensuring that your bananas are ripe. The riper they are, the sweeter your pancakes will be. Mash those bananas in a bowl until smooth. In another bowl, separate the egg whites and yolks. This may seem like a chore, but trust me, it’s worth it for that delightful fluffiness.

In your banana bowl, add the egg yolks and vanilla extract. Mix these ingredients until well combined. The moisture from the bananas and yolks serves as a fantastic base for your batter.

In a separate bowl, whisk together the almond flour, ground cinnamon, and baking powder. Make sure there are no lumps in the flour. A smooth batter is key to those fluffy pancakes you want.

Gently combine the dry ingredients with the wet mixture. Stir until everything is just mixed. Then, whisk the egg whites in a clean bowl until soft peaks form. This step is crucial. It introduces air into the batter, leading to pancakes that almost float off the griddle.

Carefully fold the fluffy egg whites into the banana batter. Be gentle here; you want to keep some air in the mixture. This is what gives your pancakes their beautiful rise.

Using a non-stick skillet or griddle, heat your pan over medium heat. You can use a small amount of coconut oil or cooking spray. Make sure the pan isn't too hot; otherwise, the pancakes will brown too quickly.

Pour about ¼ cup of batter onto the skillet for each pancake. Cook until you see bubbles forming on the surface, then flip. The other side should take about 2-3 minutes until golden brown. Repeat with the remaining batter.

Place your pancakes on a warm plate and keep them cozy while you finish the batch. Top them with warm maple syrup, fresh fruits, or a dollop of yogurt. Your breakfast masterpiece is ready!