In a large mixing bowl, mash bananas with a fork or potato masher.
Crack eggs into the bowl, add melted butter or coconut oil, and mix together.
Add almond flour and cinnamon to the wet ingredients and combine.
Preheat a large cast iron skillet or griddle pan on medium heat.
Using a cookie scoop or large spoon, drop 2-3 tablespoon scoops of batter onto the cooking surface.
Cook until the edges look done and gently flip the pancakes over and cook a few minutes more. Top with a some extra butter or coconut oil, cinnamon or walnuts and serve.