In a mixing bowl, mash the bananas thoroughly until mostly smooth. A few small lumps are acceptable, but a smoother consistency will result in a more uniform batter.

Add the eggs to the mashed bananas and whisk until fully incorporated. Gradually sprinkle in the coconut flour while stirring, ensuring no lumps remain. Slowly add the milk and mix until the batter reaches a thick yet pourable consistency. If the mixture appears too thick, add a small amount of additional milk.

Preheat a nonstick skillet or griddle over medium-low heat. Lightly grease the surface with butter or coconut oil to prevent sticking.

Using a spoon or small ladle, carefully pour 1-2 tablespoons of batter per pancake onto the heated skillet. Allow the pancakes to cook undisturbed for approximately 2-3 minutes, or until the edges appear set and small bubbles begin forming on the surface.

Using a thin spatula, gently flip each pancake and cook for an additional 1-2 minutes, or until golden brown and firm to the touch.

Remove the pancakes from the skillet and let them cool slightly before serving. Pair them with your preferred toppings such as fresh fruit, nut butter, Greek yogurt, or a drizzle of honey.