Mash the banana in a medium bowl with a fork or potato masher. Add the eggs, vanilla, baking powder, cinnamon, nutmeg, and almond flour. Whisk until well-blended. (I use an immersion blender for this.)

Spray a large non-stick skillet with cooking spray and heat over medium heat. Using a 1/8-cup measure, drop batter onto the heated skillet, working in batches. Cook until the pancakes' edges are set and they are brown on the bottom, about 1 minute. Using a thin spatula, carefully flip the pancakes and cook for another minute until the pancakes are golden on the bottom. (I use a fish turner to turn the pancakes.)