In a bowl, mash the bananas until smooth.

Add the eggs, vanilla extract, and cinnamon (if using) to the mashed bananas and whisk until combined.

Heat a non-stick skillet or griddle over medium heat and add a little coconut oil or butter.

Pour small scoops of the pancake batter onto the skillet and cook for about 2-3 minutes per side, until golden brown and cooked through.

Top each pancake with fresh blueberries and a drizzle of maple syrup, if desired.

Serve immediately and enjoy a healthy, sugar-free breakfast!