In a medium bowl, mash your banana until smooth. Crack two eggs into the bowl and whisk until well combined. Add coconut flour and milk, mix until batter is similar to traditional pancake batter. Adjust thickness with more milk if needed.

Lightly coat a nonstick pan with oil or butter and heat over medium. Add a tablespoon of batter for each pancake and cook for 2-3 minutes until puffed and golden. Flip and cook until both sides are golden brown.

Repeat the cooking process with remaining batter, making about 9 mini pancakes total. Serve with nut butter or yogurt. Ensure sizes are appropriate for children.