Mash the bananas in a bowl until smooth. Add eggs and cinnamon. Mix well and set aside.

Heat a nonstick pan over low-medium heat with a little butter or cooking oil spray. Pour about 1/3 cup of batter per pancake.

Cook pancakes for 1 to 2 minutes, or until bubbles appear on the surface and the bases are golden brown. Flip and cook until golden.

Serve immediately with whipped cream, maple syrup, chocolate syrup or any other toppings you like.