Flourless banana blueberry pancakes

Serves 4
3 ripe bananas
6 eggs
1 cup / 100 g shredded coconut
1/2 cup fresh blueberries or thawed frozen
1 tsp ground cinnamon
coconut oil, for frying

Peel the bananas and mash with a fork. Whip eggs in a bowl and mix it together with the mashed bananas. Add shredded coconut, blueberries and cinnamon and stir to combine.

Heat coconut oil in a frying pan on medium heat. Pour 3 small portions of pancake batter in the pan at the time and fry the pancakes on both sides. Serve with shredded coconut and blueberries and dust with cinnamon.