blend the banana and eggs until completely smooth (I used my trusty immersion blender here - others used a regular blender. I imagine you could do this by hand as well, just make sure you have a completely smooth batter.)
heat a nonstick skillet over medium to medium-high heat. (I found that lower heat works better here, but adjust things to your pan & your stove.)
when the pan is ready, lightly coat with non-stick spay. add pancake-sized amounts of batter (i.e. however much you'd like) to the pan and cook until small bubbles appear in most areas of the pancake - about 1½ minutes.
flip and cook for another 30 seconds to a minute.
these are thin pancakes, and work especially well when stacked as shown here.
Recipe by The Bright Kitchen at https://www.thebrightkitchen.com/smoothie-pancakes/