Preheat oven to 350°F (176°C) and line a baking sheet with parchment paper if you want to keep pancakes warm (optional).
In a large mixing bowl, mash bananas, then add baking powder and vanilla extract, mixing thoroughly.
Add eggs, break yolks with a fork, and whisk until well combined.
Gradually add coconut flour (1 Tbsp at a time) until you have a thick, scoopable batter; thin with dairy-free milk if needed.
Heat a large skillet over medium heat, add oil, spoon 3-Tbsp batter, and reduce heat to low, covering with a lid.
Cook for 3-4 minutes, flip, and cook for an additional 3-4 minutes or until golden brown; transfer to the oven if desired.
Continue cooking until all batter is used (approximately 6 pancakes).
Top pancakes with desired toppings like nut butter, fruit, dairy-free yogurt, or maple syrup, and add seeds for extra fiber and healthy fats.
Best when served fresh; store leftovers covered in the refrigerator for 3-4 days or in the freezer for up to 1 month.
To reheat, use the microwave for optimal results; alternatively, toast or bake in a 350°F (176°C) oven until hot.