In a large mixing bowl or high-speed blender, blend your banana until mostly smooth. Add in the coconut flour and eggs and whisk together, until a thick batter remains. If the batter is too thick, add the milk, one tablespoon at a time, as needed.
Place a large, non-stick pan over medium heat. Once hot, drop large spoonfuls of the batter onto it and cover the pan immediately. Let the pancakes cook for 2-3 minutes, before flipping and cooking for a further 2 minutes.
Repeat the process until all the pancakes have been used.
TO STORE: Leftover pancakes can be stored in the refrigerator, covered, for up to 1 week.TO FREEZE: Place pancakes in a ziplock bag and store them in the freezer for up to 6 months.