In a large bowl, whisk together eggs, pumpkin, and honey. In a small bowl, combine the baking powder, coconut flour, and cinnamon. Add the dry ingredients to the wet ingredients and stir until just combined (batter will be thick).
In a medium skillet, heat the coconut oil to medium heat. Add about 1/2 of the batter to the pan and cook for 3-4 minutes, until the bottom is cooked through. Flip the pancake and then cook the other side for 2-4 minutes, until cooked all the way through. Repeat with the remaining batter.
Serve warm. Top with banana slices and drizzle of maple syrup.