Batter: With a fork or electric mixer, combine bananas and eggs to form a smooth paste. Stir in almond meal, almond butter, and baking powder to form a batter.
Cook: Lightly grease a large skillet and set over medium heat. Pour batter into skillet, using a little less than ¼ cup for each pancake. Cook for 3 to 5 minutes on each side, or until bubbles form on top and bottom is lightly browned (make sure they’re cooked before flipping, as these are more fragile than traditional pancakes - it may help to cover the pan).
Serve: Serve warm topped with nut butter and berries or bananas.
Store leftover pancakes in an airtight container in the fridge for 3 to 5 days.