Heat griddle or skillet on medium heat

Place cinnamon, banana pieces, coconut flour and Eggland’s Best eggs into a blender

Blend until it is a smooth batter (30 seconds on high). Batter should be thick and easy to pour but not runny, if runny add an extra ½ tablespoon at a time of coconut flour until right consistency

Add coconut oil to coat heated griddle surface evenly

Once oil is hot, pour or spoon the batter onto the griddle in desired pancake size

Sprinkle fresh blueberries on top of each pancake

Flip pancake on other side when edges appear cooked and batter begins to bubble (approx. 2 minutes)

Remove pancakes from griddle once cooked and set aside

Repeat steps until all batter is used

Drizzle with all-natural pure maple syrup, sprinkle with slivered almonds and any remaining blueberries