In a large bowl, mash the bananas until smooth.
Whisk in the almond butter, then add eggs one at a time, whisk well, until everything is mixed thoroughly.
Stir in the cinnamon
Heat a large skillet over medium-high heat with coconut oil.
Scoop 2 tablespoons of the batter per pancake onto the skillet, leaving room for them to spread.
Cook 2 to 3 minutes, or until the bottom is set, before flipping. Cook on the opposite side for an additional 2 to 3 minutes.
Serve with fresh fruit and cocoa nibs. Enjoy!