Preheat a skillet to medium heat (350°F). In a small bowl, combine natural almond meal, sea salt, baking soda and cinnamon. In a separate large bowl, whisk together mashed bananas and eggs until thoroughly combined. Add dry ingredients to wet and mix well. Ladle 1/4 cup of batter for each pancake onto the preheated skillet. Cook for about 4 minutes and then flip, cooking an additional 4 - 5 minutes until no longer wet in the center. Serve immediately with maple syrup and sliced bananas, if desired. Makes 5 servings (10 pancakes).