In a small mixing bowl, mash the bananas with a potato masher or fork.
Beat the eggs in a liquid measuring cup for one minute with a fork or whisk. Add the eggs to the bowl with the bananas.
Add the remaining wet ingredients (almond milk and vanilla) to the bananas and whisk to blend.
In a medium mixing bowl, whisk all the dry ingredients (flour, sugar, cinnamon, baking powder, baking soda and salt).
Add the banana mixture to the dry ingredients and whisk everything just until blended. Be sure to scrape along the bottom of the bowl to mix in the flour.
Heat an 10-inch, non-stick skillet (or a pancake griddle) over medium heat (this is important to ensure the inside of the pancakes will cook without letting the outsides burn.) When the pan is hot, grease the pan with cooking spray.
Use a large serving spoon to pour some batter into the center of the pan, using two full spoons for each pancake. (You can cook more than one pancake at a time if you have room on your griddle, or use two pans.) The pancakes will be about 6 inches in diameter. Cook the first side for three minutes.
To flip the pancakes, use a silicone spatula to lift up all the edges, then slide the spatula under the pancake until the spatula is in the center. Carefully flip the pancake over. Cook the second side over medium heat for three minutes.
Serve the pancakes with butter, syrup, and extra cinnamon, if you wish. You also may slice an extra banana for garnish.
The recipe yields 4 large pancakes. The batter doesn't keep well due to the ripened bananas, so it's best to cook all the pancakes at once. Store any leftover pancakes in the refrigerator for up to four days or freeze cooled pancakes in a stack, separated by wax paper or parchment paper and placed in a freezer bag.
Almond milk produces a fluffier result than regular milk, but use what you have. If your almond milk is sweetened, you'll need to reduce the sugar.