In a large bowl, mash the bananas using a potato masher or a fork, leaving some small chunks.
Whisk in the eggs, vanilla, baking soda, cinnamon, chocolate almond butter and salt.
Heat the butter or oil in a pan on medium low and spoon approximately ¼ cup of batter per pancake.
Cook for about 5 minutes on each side or until it feels slightly firm.
Notes
*To measure 2 cups of bananas, dice the bananas and fill the measuring cup.Nutrition facts calculated without the chocolate almond butter.Recipe yields 7-9 small pancakes. Enjoy!