Whisk together the eggs with the pumpkin puree, almond milk, half the amount of olive oil, and vanilla extract. Mash and add the banana to the mix.
Gradually incorporate the flour, cinnamon, baking powder and salt to make a smooth batter. Add a bit more flour if needed.
Heat the remaining olive oil in a non-stick pan and working in batches pour dollops of the batter to make pancakes.
- Cook for a few seconds on each side until golden.
- Serve hot drizzled with honey and optionally add fresh fruit.