Preheat the oven to 300°F
Place eggs and banana in a blender until purée until completely smooth (banana pieces in the batter can cause the pancakes to rip when flipping).
Using a brush or piece of paper towel, lightly oil a non-stick griddle or large skillet and heat over medium-low heat. Once the cooking surface is hot (approximately 365°F using an infrared thermometer), pour 1/4 cup of batter for each pancake, slowly into the pan. The pancakes will expand to about 5 inches in diameter, so do not overcrowd the griddle or skillet.
Cook until bubbles appear on the surface and the edges are dry, 3.5 to 4.5 minutes. Using a thin spatula, gently lift, then flip the pancakes and cook until browned on the bottom, another 1.5 to 2 minutes. Transfer the cooked pancakes to a parchment lined sheet pan.
Lightly oil the pan again and repeat with the remaining batter.
Once all the pancakes are cooked, place the sheet pan into the oven, to warm the pancakes through, 5-7 minutes.
Serve warm pancakes with maple syrup and your favourite toppings.