In a large mixing bowl, add your almond flour, bananas, egg yolks, and baking powder, and mix until combined. In a separate bowl, beat your egg whites until stiff peaks form.
Fold your egg whites into the pancake batter until combined. Let the batter sit for 5 minutes, to thicken.
Coat a non-stick pan with cooking spray and place over medium heat. Once hot, reduce to medium/low. Pour 1/4 cup portions of the batter onto the hot pan and cover. Cook for 2-3 minutes, before flipping the pancakes, covering the pan, and cooking for a further 2 minutes. Repeat the process until all your batter has been used.
Serve pancakes immediately or cool completely, before storing them away.
* Optional, but gives extra fluffiness. TO STORE: Leftover pancakes can be stored in the refrigerator, covered, for up to one week. TO FREEZE: Place individual servings of pancakes in ziplock bags and store them in the freezer for up to 6 months. Thaw them completely, before reheating. TO REHEAT: Either microwave the pancakes for 30 seconds or heat on a non-stick pan until warm.