Combine mashed banana, egg + egg white, and vanilla extract in a bowl; Whisk to combine. Stir in coconut flour and baking powder. (The batter will be very thick.) (Note: if adding any stir-ins to the batter, such as blueberries or chocolate chips, do it now.)
Heat a large skillet over medium heat. Grease with cooking spray or oil of choice.
Using a 1/4 cup measure, divide the batter into three small pancakes and gently spoon onto the skillet. Use the back of a spoon to gently spread out to form a circular shaped pancake. Reduce heat to medium-low, and cook for 2 to 3 minutes, until the underneath turns golden brown. Gently flip, and cook for another 1 to 2 minutes, until cooked through.
Transfer to a plate and add toppings of choice.
SUBSTITUTIONS: Coconut Flour cannot be substituted for another flour in this recipe. The baking powder can be substituted for baking soda, as long as you add an acid (such as 1/4 tsp. apple cider vinegar). DIETARY ADJUSTMENTS: This recipe does not work with a flax or chia egg, and therefore cannot be made vegan.SERVING MORE? This recipe can easily be doubled or tripped if serving more than one. Or, you can double it simply to enjoy leftovers later. Just wrap the leftovers in plastic wrap or foil, and refrigerate until ready to eat. To reheat, pop them in the toaster oven (or standard toaster) until warm.