3 ripe bananas
6 eggs
3/4 cup shredded unsweetened coconut
½ cup fresh blueberries (I often use frozen because I have them on hand)
1 tsp group cinnamon
coconut oil

3 ripe bananas 6 eggs 3/4 cup shredded unsweetened coconut 1 tsp group cinnamon

In a mixing bowl, beat eggs until they are slightly frothy. Peel bananas and dice. Add bananas to eggs and mash the bananas into almost a paste. Next add the shredded coconut, blueberries and cinnamon and stir.
Heat a large flat skillet on medium heat. Cover surface with a thin layer of coconut oil so your pancakes won’t stick. I use a tablespoon to dish out my pancakes onto the skillet. I do two tablespoons of batter per pancake. Try to make sure the blueberries aren’t too close to the edge of your pancake. Those tend to fall out when you flip the pancake. Let cook until you see small bubbles rise to the surface of the pancake and then flip. It only takes a about three minutes on each side to cook.
Serve with a drizzle of honey and blueberries or just blueberries for whole30.